Recipe courtesy of Laura Calder
Episode: Exotica
Coconut Flan
Total:
4 hr 50 min
Prep:
10 min
Inactive:
4 hr
Cook:
40 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
4 hr 50 min
Prep:
10 min
Inactive:
4 hr
Cook:
40 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 1 1/2 cups sugar
  • 2 cups coconut milk
  • 6 eggs
  • 1 tablespoon rum
  • Zest of 2 limes
  • 1/2 cup shredded coconut, toasted

Directions

Preheat the oven to 350 degrees F. Bring a full kettle to the boil for a water bath. Melt 1 cup sugar with a spoonful of water in a heavy-bottomed saucepan over medium-high heat until the sugar dissolves. Do not stir with a spoon. Swirl the pan slightly over the heat, until the sugar turns golden. Pour the sugar into an 8-inch metal cake pan, swirl to coat the bottom and sides. The sugar will harden in about 5 minutes. Meanwhile, whisk together the coconut milk, eggs, rum and remaining 1/2 cup sugar. Strain the custard over the hardened caramel. Scatter over the lime zest and toasted coconut, and swirl a bit with a spoon to blend evenly. Set the cake pan in a roasting pan and add enough boiling water to come halfway up the cake pan. Bake in the water bath until set, about 40 minutes. Cool. Refrigerate the flan at least 4 hours before serving. When ready, dip the bottom of the pan in warm water, place a large plate over the top of the pan, and invert. The flan should unmold easily with the caramel sauce.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Coconut Bread Pudding with Caramel Rum Sauce

Recipe courtesy of Susan Vu

Salmon with Coconut Sauce

Recipe courtesy of Bal Arneson

Coconut Cake

Recipe courtesy of The Blackbird

On TV

So Much Pretty Food Here