Coconut Flan Recipe
This lovely coconut flan is a caramel topped flan and is prepared by baking. Made with eggs, sugar and milk with vanilla and shredded coconut, the coconuut flan is one of my favorite summer desserts. Topped with a cooked golden brown caramel topping, the coconut flan is best served warm.
Ingredients
Caramel Topping:
1/2 cup granulated sugar
2 tablespoons water Custard:
2 cups milk
4 eggs
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup shredded or flaked coconut
Directions
For caramel topping, heat sugar and water in a small skillet, stirring constantly, until sugar melts and turns golden brown.
Pour syrup into a 1 quart baking dish or 6 custard cups, tipping to coat bottom and part way up sides.
Set dish aside while preparing custard.
For custard, scald milk.
Beat eggs; beat in sugar, salt, and vanilla extract.
Gradually beat scalded milk into egg mixture.
Strain into prepared baking dish or custard cups.
Sprinkle top with coconut.
Place baking dish in pan containing hot water which comes at least 1 inch up sides of dish.
Bake at 325°F about 45 minutes for individual custard cups, or 1 hour for baking dish.
Pour syrup into a 1 quart baking dish or 6 custard cups, tipping to coat bottom and part way up sides.
Set dish aside while preparing custard.
For custard, scald milk.
Beat eggs; beat in sugar, salt, and vanilla extract.
Gradually beat scalded milk into egg mixture.
Strain into prepared baking dish or custard cups.
Sprinkle top with coconut.
Place baking dish in pan containing hot water which comes at least 1 inch up sides of dish.
Bake at 325°F about 45 minutes for individual custard cups, or 1 hour for baking dish.
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