"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Caramel Coconut Flan Recipe

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This recipe for Caramel Coconut Flan, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maritza Saavedra, Organizational Development
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  

Caramelo:
2 cups sugar
1 to 2 tablespoons water
Flan:
1 (14-ounce) can sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
5 large eggs
1/4 teaspoon vanilla extract
Special equipment: 6 (6-ounce) opened and cleaned tuna
cans or (6) ramekins

Directions:
Directions:
Make the Caramelo: In a small heavy saucepan bring sugar
and water to a boil, stirring until sugar is dissolved. Boil syrup,
without stirring, until golden caramel. Immediately pour the
some of the caramel into each tuna can, tilting them to coat
the bottom and sides. Let caramel cool.
(Drizzle any remaining caramel onto a sheet of parchment or
waxed paper in decorative squiggles. Let the squiggles
harden and use them as a garnish for the flan.)
Make the flan: Preheat the oven to 325 degrees F.
In a large bowl, whisk together condensed milk, coconut milk,
eggs, and vanilla until smooth. Divide the mixture among the
tuna cans.
Place the tuna cans in a shallow baking dish and place on the
middle rack in the oven. Pour in enough hot water to reach
halfway up the sides of the cans. Bake the flan until just set,
but still wiggly in the center, about 30 to 45 minutes. Transfer
the flan to a rack and let cool. Chill the flan in the refrigerator.
(The flan can be prepared up to 3 days in advance.)
When ready to serve, dip the cans in a saucepan of hot
water. Using a finger, gently press down the edges of the flan,
until the caramel runs up the side, this indicates that itís
loosened. Invert each flan onto a plate. Break the caramel
squiggles into pieces and insert them into the top of each flan.


Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Recipe courtesy Susanna Goihman, Azafran restaurant,
Philadelphia

 

 

 

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