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Coconut Cream Flan




Source of Recipe


by Millie, from BH&G Old-fashioned baking


List of Ingredients




¾ C flaked coconut
2 T sliced almonds
½ C sugar
4 eggs
1 ¾ C light cream or milk
1/3 C cream of coconut
1/3 C sugar
¼ tsp almond extract


Recipe



Spread coconut in a thin layer in a lrg baking pan. Spread almonds in small baking pan. Bake both in a 350° oven 5~10 min’s or til golden, stirrin once/twice; set aside.

To caramelize sugar, in a heavy 8” skillet cook the ½ C sugar over medium heat {do not stir} til sugar begins to melt, shakin the skillet occasionally. Reduce heat to low n’ cook about 5 min’s or til sugar is golden brown, stirrin frequently. Remove the skillet from the heat n’ immediately pour caramelized sugar into an 8x1 ½ “ round bakin pan. Holdin bakin pan w/pot holders, quick rotate pan to coast bottom n’ sides evenly.

In lrg mix bow; use a rotary beater or whisk to lightly beat eggs just til mixed {I do this w/whisk} Stir in cream of coconut, 1/3 C sugar, and almond extract. Fold in ½ C toasted coconut.

Place caramel coated pan in a 13x/x2” bake dish/pan; set on oven rack. Pour egg mix into caramel coated pan. Pour BOILING or HOTTEST TAP water into the 13x” dish/pan to a depth 1” Bake in a 325° oven for 50~55 min’s or til Flan {custard} is done; or a clean knife inserted into custard bout 1” from the center comes out clean. Remove pan w/custard from water bath n’ cool on rack. Cover n’ chill at least 4 hrs.

To serve, unmold flan onto a serving plate w/sides. Spoon any sugar that remains in on top of the flan {custard} Sprinkle w/ remaining coconut n’ almonds.