Flan de coco

This delicious desert is an all-time favorite and most popular in Puerto Rico and in many other cultures as well. There are many ways to make this dessert such as in flavors and in styles some folks make it with cake and that’s called flancocho some made it with just fruit and that’s also delicious some make it with just milk and it’s still tasty and yummy others make it with coconut – coco which is my favorite and the one I’ll be sharing today. For anyone with that sweet tooth or for a fine and delicate treat this one is for you. So. let’s get to it!

INGREDIENTS

1 cup sugar
6 lg eggs
1 can (14 oz) creme de coco
1 can (13 oz) evaporated milk
1 can (13 oz) coconut milk
1 Tbsp pure vanilla extract
1/8 tsp cinnamon
1 pinch salt

INSTRUCTIONS

Pre-heat oven to 350 degrees. In a small saucepan heat sugar in warm pan on medium heat until it browns and becomes golden like caramel, be careful not to have water in the pan as it will make the sugar crystallize into candy. Once the sugar turns to a syrupy caramel color pour into your ramekin or baking dish.
Beat eggs until just mixed. Add the remaining ingredients. Blen smooth but do not over mix on medium for about 2 minutes with a mixer or by hand for about four minutes. Pour egg mixture into caramelized mold (your ramekins or baking dish), cover with aluminum foil and sit your dish in a larger 2 inch deep pan. Carefully pour warm water into the pan enough to cover the bottom of you pan about 1/4 inch.
Bake your flan for 1 – 1 1/4 hour until done. Insert a knife in the center of flan, it’s done if it comes out clean. Caution your cooking time is longer if you use a glass baking dish instead of a ceramic or foil baking dish.
Let cool for at least 1 hour, run a butter knife along the edges of your baking dish, place a lipped platter over your dish and invert your flan onto the dish. Your caramel should remain thin and syrupy.
decor with coconut flakes or sliced fruit or a mint leaf or serve as is.

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