Mexican Flans De Coco – Coconut Flans

Well since I’m half Italian half Mexican, after sharing my Italian Tiramisu with the Mexican twist of Kahlua now it’s time to share with you my Mexican coconut flan!

Like most of my desserts please begin making them one day ahead; they must chill overnight before serving.
IMG_5963

This recipe makes 8 flans. I promise you it’s delicious!

2 tablespoons vegetable oil
1 tablespoon plus 1/4 cup water
1 3/4 cups sugar
3/4 cup sweetened flaked coconut
400ml can unsweetened coconut milk
1 cup whole milk
1 vanilla bean, split lenghtwise in half
8 large egg yolks
3 tablespoons triple sec

Whisk oil and 1 tablespoon of water in small bowl to blend. Brush inside of eight 3/4-cup ramekins with oil mixture. Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 9 minutes. Immediately divide caramel among prepared ramekins. Using oven mitts, tilt each ramekin to coat bottom with caramel. Place cups in large roasting pan.

Preheat oven to 350 degrees. Spread coconut on baking sheet. Toast in oven until light golden, stirring occasionally, about 10 minutes. Maintain oven temperature.

Combine coconut milk and milk in another medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover; steep 10 minutes. Remove vanilla bean. Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick and pale, about 4 minutes. Gradually whisk hot milk mixture into egg mixture. Whisk in triple sec. Stir in 1/2 cup toasted coconut.

Divide custard among caramel-lined ramekins. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake until custards are almost set and move only slightly when cups are shaken gently, about 50 minutes. Remove custards from water. Cool slightly. Chill uncovered overnight.

Run small sharp knife around ramekins to loosen. To unmold each ramekin, place plate atop ramekin. Firmly grasp ramekin and plate and invert, shaking gently and allowing custard to settle on plate. Sprinkle custards with remaining 1/4 cup toasted coconut and serve.

SIMPLY DELICIOUS!! PLEASE POST YOUR COMMENTS AND PHOTOS OF YOUR COCONUT FLAN AFTER YOU MAKE IT. I REALLY WANT TO HEAR FROM YOU, GOOD OR BAD COMMENTS ARE ALWAYS MORE THAN WELCOME!

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Posted on May 1, 2013, in Desserts. Bookmark the permalink. Leave a comment.

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