Tuesday, September 15, 2015

Toasted Coconut Flan

Custard-based desserts are one of my favorite treats that I often forget about.

Creme brulee, pots de creme, custard pie- all deliciously creamy, subtly sweet, and an incredible way to end a meal. Plus, custard is like....stupid-easy to make, dawg. 

...sorry. That last bit was weird. I haven't had my coffee yet. 

Anywho.

My favorite custard-based dessert is flan. I go weak in the knees for that creamy, caramel-soaked bite of goodness. 

But despite my love of this easy-to-make and even easier-to-eat sweet, I've never actually made flan. 

Crazy, right? 

Never fear- this situation was remedied in full last night. 



This Toasted Coconut flan is a luscious blend of coconut milk, sweetened condensed milk, freshly toasted coconut, and the most amazing ingredient I've added to my cupboards in a long time: Cajeta.

See all that thick, gooey gorgeous caramel sauce on my humble flan? That's cajeta- a Mexican caramel sauce made from goat's milk. Imagine if caramel sauce hit the gym. 

This sauce is intense in all the right ways. I may or may not be saving some to drizzle on ice cream later. 

Cajeta- it's worth the search. (Or be lazy and get it just a click away.)

Now- back to the flan!


Toasted Coconut Flan
Flan can be made in individual ramekins or in a standard 10 cup bundt pan. 
  • 6 eggs
  • 3 cans Sweetened Condensed Milk 
  • 1 can evaporated milk
  • 1 can unsweetened coconut milk
  • 1 TB vanilla
  • Pinch salt
  • 1 cup cajeta (you can definitely substitute caramel sauce, but I'll definitely judge you just a little)
  • 1 cup shredded sweetened coconut
Preheat the oven to 350. 

In a large bowl or stand mixer, combine all ingredients (except the cajeta and shredded coconut). Whisk together until all ingredients are thoroughly combined- you don't want globs of cooked egg in your flan!

Spray (and I mean SPRAY) the bundt pan, then drizzle in the cajeta. Gently pour the flan mixture into the bundt pan. Cover top with foil. Plan bundt into a large roasting dish, then fill the roasting dish with water until it reaches halfway up the side of the bundt pan. 

Bake for 1 hour and 40 minutes. The center should still jiggle slightly. Place bundt on a wire rack and cool for 30 minutes. Chill, covered, for at least 3 hours. 

In the meantime, heat a small pan over medium-high heat. Add shredded coconut and stir constantly until most of the coconut has begun to turn golden. Remove pan from heat, but keep coconut in the pan until it has cooled (this will allow it to continue toasted without burning). 

Once flan is chilled, flip onto a serving plate and top with toasted coconut. 

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