Flan de Coco

Ingredients for Flan: 2 cans of evaporated milk 1 can of condensed milk 4 eggs 2 to 2 ½ tablespoons of Imitation Coconut Extract ½ to ¾ cup of sugar—to make “caramelo” (caramel) Cinnamon powder or ground (optional) 1 small can of shredded coconut, drain syrup or use shredded coconut that comes in a bag. 1 9-inch loaf pan or any other pan big enough to hold entire flan mixture Instructions for Caramel and Coconut: Step 1: Stove top Caramel: First, melt ¾ cup of sugar in a non-stick pan. Add cinnamon to taste. Once sugar is melted, pour very quickly into pan. Swirl it around to cover the bottom and sides of the pan. Once harden, add and spread shredded coconut to the bottom of the pan. Press the coconut so you have an even layer at the bottom. Instructions for Flan Mixture: Step 2: Pour condensed milk, evaporated milk, 4 eggs, and 2 tablespoons of imitation coconut extract into blender. Mix very well. Then pour the flan mixture into the pan. Pour slowly so that the coconut stays at the bottom. Oven Instructions: Step 3: Place the flan pan into a larger pan “a baño de María.” (“a baño de María” means: Take the larger rectangular pan that is at least 2 inches deep, and pour enough water so that when you place the pan containing the flan, the water reaches about ½ the height of the flan pan. That’s how it is cooked.) Preheat oven to 350˚F and cook for 30 minutes. After 30 minutes lower oven temperature to 325˚F and cook for 1.25 to 1.5 hrs or until golden. Flan is ready when you insert a toothpick or knife and it comes out clean.

Remove from oven.

Let it cool, refrigerate

And E N J O Y . . . . .

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