Flan with Coconut Cream
- 3/4 cup sugar
- 2 cups heavy cream
- 2 cups milk
- 4 egg yolks, lightly beaten
- 5 whole eggs, lightly beaten
- 9-inch flan mold
- 1 fresh coconut
- 1/2 cup heavy cream
- 1/4 cup sugar
- 3 egg yolks, lightly beaten
- Preheat the oven to 350.
- Place 1/2 cup of the sugar in a heavy skillet.
- Melt the sugar over moderately high heat.
- When the sugar begins to dissolve, stir in constantly with a wooden spoon until all of the sugar melts and begins to turn a light golden color.
- Remove from the heat and immediately pour into the flan mold.
- Lift the mold with a dry kitchen towel or hot pads and turn it until the bottom surface and sides are well coated with the sugar.
- Set aside.
- In a heavy saucepan, scald the cream and the milk over moderately high heat.
- Add the remaining 1/4 cup sugar.
- When the sugar dissolves, remove from the heat and whisk in the egg yolks and eggs.
- Pour the flan into the prepared mold, and place the mold in a large pan.
- Add hot water to come halfway up the sides of the mold.
- Bake for 45 minutes to 1 hour, or until a knife comes out clean when inserted in the center of the flan.
- Remove from the oven and allow to set for at least 2 hours before unmolding.
- Prepare the coconut: Preheat the oven to 350.
- With a large nail or screwdriver, poke the 3 eyes of the coconut.
- Drain the milk and reserve.
- Place the coconut in the oven and bake for 10 minutes.
- Remove the coconut and reduce the oven temperature to 275.
- Hit the coconut fi rmly with a hammer.
- Peel the meat out of the shell.
- With a vegetable peeler, peel off the outer brown skin.
- Grate the flesh.
- On a baking sheet, spread out 1/2 cup of the grated coconut and bake, tossing, until golden; reserve the remaining coconut for other use.
- Prepare the sauce: Strain the coconut milk into a saucepan and add the heavy cream and sugar.
- Bring to a simmer, stirring until the sugar dissolves.
- Remove from the heat and whisk half of the liquid into the eggs.
- Return the milk and egg mixture to the saucepan, and cook, stirring constantly, until it thickens slightly.
- Fold in the fresh toasted coconut, and bring to room temperature.
- To unmold, lift the flan and twist slightly.
- If loose, unmold.
- If not, return to a warm water bath to loosen the caramel.
- Invert the pan on a platter and serve with the Coconut Cream.
sugar, heavy cream, milk, egg yolks, eggs, flan mold, fresh coconut, heavy cream, sugar, egg yolks
Taken from www.cookstr.com/recipes/flan-with-coconut-cream (may not work)