This is gonna be fun....
You'll need the following:
Next, take your sugar and melt it over (medium?) heat, stirring constantly. It will turn a caramel-ish brown.
Pour it into your pan (we used this small-ish Pyrex one...8x5 inches or so, and around 3 inches deep) and spread it around (it will harden).
Next, place all the other ingredients--the coconut milk, condensed milk, eggs, vanilla and coconut in your blender and quickly blend them together. Being the lover-of-measuring-ingredients that I am, I made Melody measure out how much vanilla to put in...we decided on 1/2 tsp, which turned out to be perfect.
Pour the milk/egg mixture into your sugar-coated pan:
Place the smaller pan into a larger one filled with a shallow layer of water.
If the lip of the smaller pan is higher than the lip of the larger pan, cover your flan with foil to prevent the top from burning.
Bake at 400 degrees for an hour (until set). When it's cooled, you can flip it over into a larger dish.
Ta-da!!!!!! Doesn't it look perfect?
I don't have a picture of it on my plate, but let me just tell you, it is so creamy and delightful!
I think this would be the perfect ending to a yummy Cuban meal featuring black beans and rice and fried plantains.
Don't I have the coolest neighbors?!?
1 can coconut milk
1 can sweetened condensed milk
1/2 tsp vanilla extract
1/4 cup shredded coconut
1/2 cup sugar
Melt 1/2 cup sugar in a saucepan over medium heat. Once melted, pour into your baking pan and tilt your pan to spread, covering the bottom of entire pan. In blender, blend other ingredients. Pour into pan over sugar coating. Place baking pan in a larger pan that contains a shallow layer of water (if pan containing flan has a higher lip than your water-filled pan, cover the flan with aluminum foil). Bake at 400 degrees for an hour or until set. After cooling, flip flan out of pan. :D
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