Coconut Flans
- 2 tablespoons vegetable oil
- 1 tablespoon plus 1/4 cup water
- 1 3/4 cups sugar
- 3/4 cup sweetened flaked coconut
- 1 13.5-ounce can unsweetened coconut milk
- 1 cup whole milk
- 1 vanilla bean, split lengthwise in half
- 8 large egg yolks
- 3 tablespoons triple sec
- Whisk oil and 1 tablespoon water in small bowl to blend.
- Brush inside of eight 3/4-cup custard cups or ramekins with oil mixture.
- Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan.
- Stir over medium-low heat until sugar dissolves.
- Boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 9 minutes.
- Immediately divide caramel among prepared custard cups.
- Using oven mitts, tilt each custard cup to coat bottom with caramel.
- Place cups in large roasting pan.
- Preheat oven to 350F.
- Spread coconut on baking sheet.
- Toast in oven until light golden, stirring occasionally, about 10 minutes.
- Maintain oven temperature.
- Combine coconut milk and milk in another medium saucepan.
- Scrape in seeds from vanilla bean; add bean.
- Bring to boil.
- Remove from heat.
- Cover; steep 10 minutes.
- Remove vanilla bean.
- Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick and pale, about 4 minutes.
- Gradually whisk hot milk mixture into egg mixture.
- Whisk in triple sec.
- Stir in 1/2 cup toasted coconut.
- Divide custard among caramel-lined custard cups.
- Pour enough hot water into roasting pan to come halfway up sides of custard cups.
- Bake until custards are almost set and move only slightly when cups are shaken gently, about 50 minutes.
- Remove custards from water.
- Cool slightly.
- Chill uncovered overnight.
- Run small sharp knife around custards to loosen.
- To unmold each custard, place plate atop custard cup.
- Firmly grasp custard cup and plate and invert, shaking gently and allowing custard to settle on plate.
- Sprinkle custards with remaining 1/4 cup toasted coconut and serve.
vegetable oil, water, sugar, coconut, unsweetened coconut milk, milk, vanilla bean, egg yolks, triple sec
Taken from www.epicurious.com/recipes/food/views/coconut-flans-108075 (may not work)