Ingredients with Measurements:
- 1 can of condensed milk (14 oz)
- 1 can of evaporated milk (12 oz)
- 1 cup of coconut milk
- 4 eggs
- 1/2 cup of sugar
- 1/2 cup of shredded coconut
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Large mixing bowl
- Whisk
- Saucepan
- Blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the condensed milk, evaporated milk, and coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light caramel color. This should take about 15-20 minutes.
3. In a large mixing bowl, whisk together the eggs, sugar, shredded coconut, and vanilla extract.
4. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
5. Pour the mixture into a 9-inch round cake pan.
6. Place the cake pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the cake pan.
7. Bake for 45-50 minutes or until the flan is set and a toothpick inserted in the center comes out clean.
8. Remove the flan from the oven and let it cool to room temperature.
9. Once cooled, refrigerate the flan for at least 2 hours or overnight.
10. To serve, run a knife around the edges of the pan and invert the flan onto a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 334
Total fat: 14g
Saturated fat: 9g
Cholesterol: 120mg
Sodium: 135mg
Total carbohydrates: 44g
Dietary fiber: 0g
Total sugars: 44g
Protein: 9g
Substitutions for ingredients:
- If you don't have coconut milk, you can use regular milk instead.
- You can substitute the shredded coconut with chopped nuts or leave it out altogether.
Variations:
- You can add a tablespoon of rum to the flan mixture for a boozy twist.
- Instead of manjar blanco, you can use caramel sauce as a topping.
Tips and tricks:
- Make sure to whisk the egg mixture constantly while pouring in the hot milk mixture to prevent the eggs from cooking.
- To prevent the flan from cracking, let it cool to room temperature before refrigerating.
Storage instructions:
Store the flan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the flan, place it in the microwave for 10-15 seconds or until warmed through.
Presentation ideas:
- Top the flan with a drizzle of manjar blanco and shredded coconut.
- Serve the flan with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
- Shredded coconut
- Caramel sauce
- Whipped cream
- Fresh berries
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate cake
Troubleshooting advice:
- If the flan is not setting, it may need to bake for a few more minutes.
- If the flan is cracking, it may have been overcooked or cooled too quickly.
Food safety advice:
- Make sure to cook the milk mixture over medium heat and stir constantly to prevent burning.
- Store the flan in the refrigerator and discard any leftovers after 3 days.
Food history:
Manjar blanco is a traditional Peruvian dessert made from milk, sugar, and cinnamon. It is similar to dulce de leche and is often used as a topping for flan.
Flan is a dessert that originated in Spain and is popular throughout Latin America. It is a custard-like dessert made from eggs, milk, and sugar.
Flavor profiles:
This flan has a creamy and sweet flavor with a hint of coconut and caramel.
Serving suggestions:
Serve the flan chilled with a drizzle of manjar blanco and shredded coconut.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Peruvian
Taste: Sweet, Creamy, Coconutty, Caramelized