Coconut Flan

Coconut Flan

I’ve always hesitated to make flan because I don’t have special timbale cups and I still can’t believe an ordinary person can make caramel sauce. But, I recently came across this recipe from Chicago Mexican Food Examiner and the coconut, combined with one-pan cooking, convinced me to give it a try.

I was not deterred by my oven which had decided to randomly not work. Usually it pulls this little trick when it’s raining or snowing, so I considered myself lucky that it was sunny out and my neighbor was home. Of course his oven, about 20 years older than mine, always works. I may have mentioned my so-called paranoia in a previous post; well, my oven is a part of the conspiracy, in case you were wondering.

This coconut flan was definitely worth the trip next door — it is delicious, and is a great taste after a spicy meal. Next time I may try caramel sauce but it tastes very flavorful just plain.

• Condensed milk - 1 14-oz. can
• Milk – Use empty condensed milk can - 2 of these; about 2 ¾ cups
• Eggs - 6 large, slightly beaten
• Vanilla Extract - 2 tsp.
• Coconut - 1 cup shredded
• Rum - 1 Tblsp. (optional)

1. Preheat oven to 350 degrees and grease a 9X13 baking dish.
2. In a medium-sized mixing bowl, combine eggs and condensed milk and blend well with a whisk.
3. Add in remaining ingredients and mix well.
4. Pour  into the baking dish and bake uncovered for 40-45 minutes or until set.
5. Remove from oven and allow to cool, then place in the refrigerator and chill for at least 2 hours.  Flavor will improve as it chills.

Tags: coconut, Dessert, Mexican