Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 4 eggs
- 1/2 cup guava paste, chopped
- 1/4 cup water
- 1/2 cup sugar
- 1/4 cup shredded coconut
Special equipment needed:
- 9-inch round cake pan
- Large baking dish
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a blender or food processor, blend together sweetened condensed milk, coconut milk, and eggs until smooth.
3. In a small saucepan, combine chopped guava paste and water. Cook over low heat, stirring constantly, until the guava paste has melted and the mixture is smooth.
4. Pour the guava paste mixture into the bottom of a 9-inch round cake pan.
5. In a separate saucepan, melt sugar over medium heat until it turns golden brown. Pour the caramelized sugar into the cake pan, on top of the guava paste mixture.
6. Pour the flan mixture over the caramelized sugar in the cake pan.
7. Place the cake pan in a large baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the cake pan.
8. Bake for 50-60 minutes, or until the flan is set and a toothpick inserted in the center comes out clean.
9. Remove the cake pan from the baking dish and let it cool to room temperature.
10. Once cooled, run a knife around the edges of the cake pan to loosen the flan. Invert the flan onto a serving plate.
11. Sprinkle shredded coconut on top of the flan.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 14g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 110mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 48g
Protein: 7g
Substitutions for ingredients:
- Instead of guava paste, you can use any other fruit paste, such as mango or papaya.
- Instead of shredded coconut, you can use toasted coconut flakes.
Variations:
- You can add a teaspoon of vanilla extract to the flan mixture for extra flavor.
- You can add a tablespoon of rum to the caramelized sugar for a boozy twist.
Tips and tricks:
- Be careful when making the caramelized sugar, as it can be very hot and sticky.
- Make sure the flan is completely cooled before inverting it onto a serving plate.
- You can make this recipe a day ahead and keep it in the fridge until ready to serve.
Storage instructions:
Store leftover flan in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat individual slices of flan in the microwave for 20-30 seconds, or until warm.
Presentation ideas:
Serve the flan on a decorative plate, garnished with fresh fruit or mint leaves.
Garnishes:
Fresh fruit, mint leaves, or whipped cream.
Pairings:
This flan pairs well with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the flan is not setting, it may need to bake for a few more minutes.
- If the caramelized sugar is too hard, you can try adding a tablespoon of water to it while it's still hot to soften it up.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Flan is a traditional dessert in many Latin American countries, and is believed to have originated in Spain.
Flavor profiles:
This flan has a creamy, coconut flavor with a sweet, fruity twist from the guava paste.
Serving suggestions:
Serve this flan as a dessert after a Latin American-inspired meal.
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