Coconut Flan
- 2 cups white sugar
- 3 tablespoons water
- 1/2 teaspoon lemon juice
- 5 large eggs
- 1 can sweetened condensed milk
- 1 can unsweetened coconut milk
- 1 tablespoon vanilla extract
- Hot water, for water bath
- Berries, for garnish
- Preheat oven to 300 degrees F.
- Place sugar in a small saucepan and gently add the water and lemon juice.
- Do not stir.
- Bring the saucepan to a boil over medium-high heat, without stirring, until the mixture turns golden brown.
- Divide the caramel among 4 ramekins, filling them 1/4 of the way up.
- Beat the eggs in a large mixing bowl.
- Add the remaining ingredients and blend until combined.
- Pour the custard into the ramekins on top of the caramel.
- Place the ramekins in a large roasting pan or baking dish and carefully pour hot water into the pan around them, 1/2 way up their sides, to make a water bath.
- Bake in a preheated oven for 20 minutes until the flan starts to wiggle in the ramekins when gently shaken.
- Remove the ramekins from the water bath and chill them in the refrigerator for 2 hours before serving.
- Run knife around the edge of the ramekins.
- Invert on a plate and garnish with berries.
white sugar, water, lemon juice, eggs, condensed milk, unsweetened coconut milk, vanilla, water
Taken from www.foodnetwork.com/recipes/coconut-flan-recipe1.html (may not work)