This is the dessert recipe from my “Bullfighter’s Last Supper” cookin’ class that I gave at Williams-Sonoma in Beverly Hills, CA. That’s where basically the “Lady-of-the-House,” what you and I would call “a mansion,” sends her housekeeper to the cookin’ class to learn how to make flan! Yup, only in Beverly Hills!
Coconut Carmel Flan
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Comfort Food
Serves: 6
PREP TIME
20 mins
COOK TIME
40 mins
TOTAL TIME
1 hour
INGREDIENTS
Carmel:
2 cups Sugar
1 to 2 tablespoons Water
Flan:
1 14-ounce can Sweetened condensed milk
1 14-ounce can Unsweetened coconut milk
5 Large eggs
¼ teaspoon Vanilla extract
INSTRUCTIONS
Carmel:
In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved.
Boil syrup, without stirring, until golden caramel color. Immediately pour some of the caramel into each ramekin, tilting them to coat the bottom and sides.
Let the caramel cool.
Drizzle any remaining caramel onto a sheet of parchment or waxed paper in decorative squiggles. Let the squiggles harden and use them as a garnish for the flan.
Flan:
Preheat the oven to 325° F.
In a large bowl, whisk together condensed milk, coconut milk, eggs, and vanilla until smooth.
Divide the mixture among the ramekins.
Place the ramekins in a shallow baking dish and place on the middle rack in the oven.
Pour in enough hot water to reach halfway up the sides of the ramekins.
Bake the flan until just set, but still wiggly in the center, about 30 to 45 minutes.
Transfer the flan to a rack and let cool. Chill the flan in the refrigerator. (The flan can be prepared up to 3 days in advance.)
When ready to serve, dip the ramekins in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it’s loosened. Invert each flan onto a plate. Break the caramel squiggles into pieces and insert them into the top of each flan. It’s pretty AND tasty