Coconut Flan

Coconut Flan

Coconut Flan

I made Coconut Flan with my Mom today and the only 2 adjustments I made was adding 1/2 teaspoon Coarse Salt and setting the oven to 350 degrees not 325. My Mom made the caramel while I combined the rest of the ingredients in a large bowl using a whisk. I grew up with my Mom making Flan several times a year usually on holidays. Now that she is older and going through beginning stages of dementia, she hardly cooks or bakes anymore. She could not remember how to make caramel so I guided her along and was happy to share this moment with her. I think she enjoyed it and she loved the Coconut Flan. The coconut taste is prominent from the Cream of Coconut and Coconut Milk and has an lovely taste. The Coconut Flan texture is silky smooth and rich. Ingredients and directions follow.

Ingredients
1 cup Granulated Sugar

5 Large Eggs

1 cup Sweetened Condensed Milk

1 cup Cream of Coconut

1 can Unsweetened Coconut Milk

1 teaspoon Pure Vanilla Extract

1/2 cup Water + warm water for water bath

Caramel cooling in pan

Directions
Heat oven to 350 degrees.

In a small saucepan over medium heat, bring sugar and water to a boil.

Stir with wooden spoon until the sugar dissolves.

Continue cooking by swirling the pan for about 10 minutes or until the caramel turns light golden brown.

Pour hot caramel into pie or cake pan; set aside to cool. I used a 9-inch cake pan.

In a large bowl, whisk together the eggs until incorporated.

Whisk in condensed milk, cream of coconut, and coconut milk until incorporated and smooth.

Add vanilla extract and whisk for a few seconds to combine.

Once caramel has cooled, pour egg mixture into pan.

Place pan inside large shallow baking dish in the oven and pull the rack out, and add warm water filling up to halfway of the pan.

Cover with aluminum foil.

Bake for 1 hour and 30 minutes until flan is set with a golden top and still wiggly in the center but cooked.

Oven times vary so you may need less or more time. Start checking the flan after 1 hour and 15 minutes.

When done, remove from oven and allow flan to cool at room temperature in the water bath. This allows the flan to cool gradually.

Gently run a butter knife around the edges and invert onto a large serving plate.

Cover with plastic wrap and place in fridge to chill.

Serve chilled.

For the Coconut Flan recipe, visit Goya:
https://www.goya.com/en/recipes/coconut-flan

Enjoy!

-Sophia/Two Frys

Mom's Flan©

Mom's Flan©

For as long as I can remember, my Mom has been making this flan for holidays or for family dinners. I figured it was time to learn how to make it, and I was very happy with the results. Just be sure to have all your ingredients out on the counter, your mixer or blender, pans, etc. before you start. This was very easy to make, but keep your eye on the caramel since that can burn quickly. I did it first try so you should be able to as well. This flan is very rich, creamy, and delicious. I hope you make it for your family and let me know how you liked it.

Mom's Flan

Ingredients
5 Large Eggs
1 Cup Sugar
1 14-ounce can Sweetened Condensed Milk
1 12-ounce can Evaporated Milk
Vanilla Extract
Lemon Juice
Lemon Zest
Salt

Preheat oven to 350 degrees.

Take 1 tablespoon of lemon zest and put aside.

In a mixer or blender, beat eggs until combined. Add evaporated milk, 1/8 teaspoon of salt, 1 teaspoon of vanilla extract, condensed milk, and blend until smooth.
(Add condensed milk last since it is so thick to make sure it all blends together real well).
Put aside and make the caramel.

In a nonstick, medium saucepan over medium-low heat, melt 1 cup of sugar with 1/4 cup of water. Add 1/8 teaspoon of lemon juice. Swirl around pan occasionally. The caramel should liquefy and have a thick consistency and be golden in color. This takes several minutes.


Mom's Flan

Take a 9-inch glass pie dish that has been warmed in the oven for a few minutes and carefully pour caramel syrup into the warm dish, turning it evenly to coat the bottom and sides. Then pour egg mixture over it and sprinkle the lemon zest on top. Cover with aluminum foil. Place pie dish into a large roasting pan with water that covers half the height of the pie dish.
Bake in the oven for 1 hour.

Let cool completely.

To plate flan, carefully invert on serving plate when it is completely cooled.

Enjoy!

-Sophia/Two Frys