My sweet neighbor brought over some authentic, homemade flan when she joined us for dinner not long ago. I was enthralled--and she offered to give me a flan-making lesson! How cool is that? So this week, we ate dinner at her house, and afterward, my lesson commenced. 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.
Like so:
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?!?
Coconut Flan
Ingredients:
1 can coconut milk
1 can sweetened condensed milk
5 eggs
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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Hey there mama-Flan is REALLY tricky to make, I have never given it a shot, BUT, of course, now that you have gone ahead and put me to shame, I now must try. Awesome post, Alicia!
ReplyDeleteYum! I love flan and only made it once. Don't you love how it pops out of the pan? It amazes me :)
ReplyDeleteMmmm... I LOVE flan. I wish we lived close, so we could help you clean up that flan. :)
ReplyDeleteI've never made flan and always been a little scared to {heard it was super hard}. But now that our family is in fully swing with our Spanish lessons, maybe I need to! :)
ReplyDeleteUm, ya'll. I was really impressed with how EASY it was to make the flan! Am I missing something? lol
ReplyDeleteYum!
ReplyDeleteThat turned out so well and looks delicious!! I think my girls and I should try making it together.
ReplyDeleteI wanted to comment earlier on how good the flan looked (but I am limiting the computer time during the day). Anyway, you've inspired me to try making it. The French influence in Vietnam meant we could buy little cups of "phlan" any time we wanted, for about 10 cents. Now I'm going to have to make some myself if I am to partake.
ReplyDeleteThanks for the recipe and photos!
Boy, I love flan! But I've never had it made with coconut. And since I love coconut and I love flan, you KNOW I've got to make this recipe sometime soon! Thanks for posting! :-)
ReplyDelete