Coconut Flan

Title:
Coconut Flan

Yield:
6 Servings

Categories:
Custards,
Puddings




Ingredients:





   1/2 c  Sugar; caramelized


     1 c  Condensed milk; sweetened,


          -thinned slightly


     2 c  Coconut; unsweetened, grated


     1 c  Milk


     5 sm Eggs; separated






 To Prepare Flan Mold: Heat a small skillet, add sugar and heat until sugar


 on bottom has melted and is transparent. Raise the flame and stir the sugar


 with a wooden spoon until it turns a deep brown and starts to froth up. Be


 careful not to let it burn too much. Pour the caramel into the flan mold


 and turn the mold around quickly, tipping it from side to side until there


 is an even coating of the caramel over the bottom and halfway up the sides


 of the mold. Let cool. To Prepare the Flan: Heat the milk in a medium


 saucepan over medium-high heat to boiling, add coconut and boil for 5


 minutes, stirring constantly. Add thinned condensed milk and continue


 cooking another 5 minutes. Set mixture aside to cool. In a small bowl beat


 the egg yolks together until creamy and stir them into cooled coconut


 mixture. In large bowl beat egg whites until they are frothy, add a pinch


 of salt and continue beating until they are stiff. Fold whites into coconut


 mixture. Pour mixture into prepared flan mold, cover with a well-greased


 lid and put into a water bath. Place flan on lowest shelf of a preheated


 350 degree oven and cook for about 1 1/2 hours, then test to see if done.
A


 skewer inserted in the middle of flan should come out clean. When done set


 flan aside to cool. Can be made a day ahead and refrigerated, covered.


 Serve at room temperature. To unmold, place flan mold in pan of warm water


 for a few minutes. Do not attempt to loosen flan with a knife.


 


 Recipe by: Adapted from The Cuisines of Mexico by Diana Kennedy


 


 Posted to TNT Recipes Digest by jaclyn@itexas.net (Jack Dickson) on Mar 6,


 1998