Ingredients with Measurements:
- 1 cup coconut milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 large eggs
- 2 egg yolks
- 1/4 cup fresh lime juice
- 1 tsp lime zest
- 1/4 tsp salt
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 8-inch round cake pan
- Large roasting pan
- Aluminum foil
- Blender or food processor
- Fine-mesh strainer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a medium saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves.
3. In a large bowl, whisk together eggs, egg yolks, lime juice, lime zest, and salt.
4. Slowly pour the hot coconut milk mixture into the egg mixture, whisking constantly.
5. Add sweetened shredded coconut to the mixture and blend until smooth using a blender or food processor.
6. Strain the mixture through a fine-mesh strainer into a large measuring cup.
7. Pour the mixture into an 8-inch round cake pan.
8. Place the cake pan into a large roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the cake pan.
9. Cover the cake pan with aluminum foil and bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
10. Remove the cake pan from the roasting pan and let it cool to room temperature.
11. Cover the cake pan with plastic wrap and refrigerate for at least 4 hours or overnight.
12. To serve, run a knife around the edges of the cake pan and invert the flan onto a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
325°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 21g
Saturated Fat: 14g
Cholesterol: 170mg
Sodium: 110mg
Carbohydrates: 21g
Sugar: 19g
Protein: 5g
Substitutions for ingredients:
- You can use light coconut milk instead of regular coconut milk.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
Variations:
- You can add a tablespoon of rum to the mixture for a boozy twist.
- You can top the flan with whipped cream and toasted coconut flakes.
Tips and tricks:
- Make sure to strain the mixture through a fine-mesh strainer to remove any lumps or bits of coconut.
- To prevent the flan from cracking, make sure to cover the cake pan tightly with aluminum foil while baking.
- Let the flan cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Cover the cake pan with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Serve cold.
Presentation ideas:
Top with whipped cream and toasted coconut flakes.
Garnishes:
Toasted coconut flakes.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad.
Troubleshooting advice:
- If the flan cracks, it may be overcooked or the oven temperature may be too high.
- If the flan is too runny, it may not have cooked long enough or the oven temperature may be too low.
Food safety advice:
Make sure to cook the flan to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Flan is a traditional dessert that originated in Spain and is popular in many Latin American countries.
Flavor profiles:
Creamy, coconutty, and tangy with a hint of lime.
Serving suggestions:
Serve chilled on its own or with a dollop of whipped cream and toasted coconut flakes.
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