Coconut Flan
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 114-ounce can sweetened condensed milk
- 1⅓cups whole milk
- 2large eggs
- 2large egg yolks
- ½teaspoon vanilla extract
- ¾cup sweetened flaked coconut
Nutritional analysis per serving (6 servings)
337 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 43 grams sugars; 10 grams protein; 164 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Bring kettle of water to a boil. Arrange six ¾-cup custard cups in a baking pan, 13 by 9 by 2 inches. In large bowl, combine condensed milk, whole milk, eggs, egg yolks, and vanilla. Mix well. Add coconut and stir to blend. Divide mixture among cups.
- Step 2
Pour boiling water into baking pan to come halfway up sides of the cups. Bake until just set in center, about 30 minutes. Remove flans from pan and allow to cool. Cover and refrigerate until chilled, 2 to 24 hours.
Private Notes
Comments
Where is the caramel that coats the typically coats the container holding the custard mixture? That is what makes it a flan!
Where is the caramel that coats the typically coats the container holding the custard mixture? That is what makes it a flan!
@maggie K Easy enough to make caramel sauce for a flan — heat sugar in a larger heavy-bottomed sauce pan until it liquifies and starts browning. Before it gets too dark and bitter, or burnt, add a little hot water and stir to thin so it can be poured. Be quick about pouring this caramel into the cups or casserole dish, because it will turn into hard candy as it cools. It can be tricky, but you can do it. I learned this as a child, and did end up soaking a lot of pans to remove burnt hard candy coating, but that’s the learning curve. Once you get the feel of it, you will always have this skill. Pour this caramel into the bottom of the custard cup or baking dish. Let cool at room temperature; it will quickly harden. I used to make this all the time, and I made a shortcut by making it directly in a little Pyrex casserole dish I intended to bake the flan/custard in. Mix up the flan ingredients — pour the mixture over the hardened caramel coating. When you take it out of the oven, it will have become a lovely caramel flan sauce.