I have three older sisters, two of which are twins.
Growing up you could say I was somewhat like an only child. Sisters away at college, much of the time I spent teaching myself things && an occasional playing with my toys and talking to myself (some habits are hard to kick!) but one thing I could never master was my older sister’s recipes, especially her flan!
In case you didn’t grow up in a Latin household and you’re sitting there wondering what a flan is let me explain: flan is a custard type of dessert that holds firm after you bake and then chill it, it also has a caramel topping that for lack of better words is delicious!!!
Well, I’m not a conventional type of person. I like change and trying new things so for this recipe I made it coconut flan as oppose to regular flan.
I even learned how to make caramel shapes to put on top, which in this case I made a star because the flan is out of this world!
p.s. this might be the time you purchase a silpat.
- 4 whole Eggs
- 2 cups Coconut Milk (unsweetened)
- 1 teaspoon Vanilla
- ⅓ cups Sugar Or Splenda
- 1 pinch Salt
- ¼ cups Sugar
- ¼ cups Toasted Sweet Coconut Flakes (optional)
Mix all ingredients in a bowl.
For the caramel, heat sugar in a small pan on medium heat until the sugar starts to become amber in color. (mind you be very careful not to just leave the caramel sitting there–IT WILL BURN!)
Pour the caramel into your custard cups or flan dish. Then pour the custard mixture into the custard cups. (do it quickly because the caramel will harden)
Next put the custard cups in a large oven pan that you can use to create a water bath. Pour boiling water carefully into the oven pan around the custard cups. Be careful not to get water into the custard cups.
Let the flan steam in the oven for 55-60 minutes at 325ºF. Allow to chill for 2 hours. Then take a knife and slide it around the edge of the custard cup to loosen the custard from the cup. Turn the custard cup over onto a plate and serve.