Coconut Cream Flan
Source of Recipe
by Millie, from BH&G Old-fashioned baking
List of Ingredients
� C flaked coconut
2 T sliced almonds
� C sugar
4 eggs
1 � C light cream or milk
1/3 C cream of coconut
1/3 C sugar
� 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 � 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 � � 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 � 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.
|
|