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Author Notes: My husband loves flan, so learning to make a good one was pretty much mandatory ... this version is as popular as the plain vanilla —aargersi
- 1 cup sugar
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1/4 cup coconut milk
- 4 large eggs
- 1 tablespoon vanilla
- 1/4 cup sweetened shredded coconut
- fresh ground nutmeg
- 1 pinch salt
- Put a pyrex loaf pan out where you can get to it quickly. Make the caramelized sugar - put the sugar in a small pan with a couple tablespoons of water and swirl it around to mix. Turn the heat to medium high (if you have a gas stove, you don't want the flames coming up the side of the pan). Do not stir the sugar yet! I know you want to, but don't. Wait until it starts to turn golden around the edges, THEN you can stir. I am adding a photo of when you can start stirring in case you are tempted to start sooner.
- Once the sugar starts to brown, don't STOP stirring - keep it moving until it is golden brown, just a shade lighter than you want as it will darken a bit in the pan.
- Pour into the pyrex, then grate a good amount of nutmeg over it and sprinkle on the coconut. Put it aside to set up for a few minutes
- Beat the eggs, milks and vanilla and salt together until they are nice and frothy. Pour them into the pyrex over the coconut and sugar.
- Put the loaf pan in another, larger pan and fill 1" of cold water, and place it in a cold oven. Turn the oven on to 350 and bake for about an hour and 20-30 minutes, until the flan is set in the middle.
- Cool for awhile, then run a knife around the edge. Put a plate over the top and flip. Don't dilly-dally, go ahead and flip it. Scrape as much of the stuck on sugar and coconut in the pan onto the flan as you can. Lick the spoon.
- Tasty served warm or chilled. That pan is going to need to soak in warm water for awhile, and you might consider changing out the water every hour or so.
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Pudding
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