Mexican Coconut Flan

Originally brought to Mexico by the Spanish, flan is a light custard dessert commonly served throughout Central and South America. Mexican flan has many variations. It can be both cooked and served in the same small custard dishes, or it can be cooked in molds and turned out on plates after cooking. It’s often served topped with a caramelized sugar sauce. Sometimes it is cooked in one large pan, sometimes in individual molds. Below is a flan recipe characteristic of southern Mexican cooking– a delicate tasting flan made with coconut. From ic-network.com


Sorry, no picture posted.


Mexican Coconut Flan
– serves 3


Ingredients:

1 egg
2 egg yolks
3/4 tsp. vanilla extract
2 tsp. brown sugar, packed
3/4 cup milk
3/4 cup sweetened condensed milk
1/3 c. unsweetened shredded coconut (see note)


Directions:

1. Preheat oven to 350 degrees F. In a bowl beat the eggs and egg yolks with the vanilla and brown sugar until well combined.

2. Pour in the milk and condensed milk, and stir to combine.

3. Stir in the coconut.

4. Pour the mixture into six 4-oz. custard cups.

5. Place the cups in a large rectangular baking pan.

6. Fill the baking pan with hot water until it is about one inch in depth.

7. Bake at 350 degrees F. for 35 minutes, or until a knife inserted in the center comes out clean.

8. Allow to cool ten minutes, then refrigerate for at least two hours before serving.

Note: Make sure the coconut doesn’t have metabisulfite or sulfites on the label and isn’t sweetened. To lower the calories, use low fat sweetened condensed milk and low fat milk. Orange-Coconut Variation: Add 3/4 tsp. orange extract with the vanilla. To decorate, place an orange twist on top of each dessert.