Coconut Milk Individual Flan
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 5 h. 35 min.
Ready in
Ingredients
for
12
- Ingredients
- 1 cup coconut sugar
- 6 fresh eggs
- 1 ⅔ cups sweetened condensed milk
- 1 ⅔ cups Evaporated milk
- 1 ¾ cups Coconut milk
- 1 ½ cups Whole milk
- 1 tsp pure vanilla extract
- In Addition
- 12 flan mold (or ramekins)
- To Decorate
- 1 ripe Coconut (cut into thin wedges)
- 12 pitted Maraschino cherry (drained)
- 12 Pineapple leaf (optional)
- freshly grated Coconut (for sprinkling)
Preparation steps
1.
Preheat oven to 350º F / 180º C.
2.
Place the sugar in a nonstick skillet set over low heat, and slowly melt the sugar without stirring.
3.
Swirl the pan to mix, do not stir with a spoon. Once the sugar has melted, pour into flan mold, coating the bottom.
4.
In a large bowl, beat the eggs with an electric mixer until smooth and fluffy. Pour in the
5.
condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well
6.
blended, about 2 minutes. Pour the egg mixture over the melted sugar in the molds. Place the
7.
mods inside of a large roasting pan and set in the oven. Fill the roasting pan with 1-inch / 2.54 cm water.
8.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and chill in the refrigerator for 4 to 12 hours.
9.
To serve, run a knife around the edges of the mold to loosen the flan, then invert onto individual
10.
serving dishes. Decorate with coconut wedges, a maraschino cherry, and pineapple leaf. Sprinkle with grated coconut.
