Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1/2 cup fresh lime juice
- 1/2 cup granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch round cake pan
- Large mixing bowl
- Whisk
- Blender or food processor
- Aluminum foil
- Large roasting pan
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a blender or food processor, combine the sweetened condensed milk, coconut milk, lime juice, sugar, eggs, and vanilla extract. Blend until smooth.
3. Grease the cake pan with cooking spray or butter.
4. Pour the mixture into the prepared cake pan.
5. Cover the cake pan with aluminum foil.
6. Place the cake pan in a large roasting pan.
7. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.
8. Bake for 50-60 minutes or until the flan is set.
9. Remove the cake pan from the roasting pan and let it cool on a cooling rack.
10. Once cooled, refrigerate the flan for at least 2 hours or overnight.
11. To serve, run a knife around the edges of the pan to loosen the flan.
12. Place a serving plate over the cake pan and flip it over to release the flan.
13. 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 per serving: 350
Total fat: 16g
Saturated fat: 11g
Cholesterol: 150mg
Sodium: 130mg
Total carbohydrates: 45g
Dietary fiber: 1g
Total sugars: 41g
Protein: 8g
Substitutions for ingredients:
- Lime juice can be substituted with lemon juice or orange juice.
- Shredded coconut can be substituted with chopped nuts or chocolate chips.
Variations:
- Add 1 tsp of lime zest for extra lime flavor.
- Top the flan with whipped cream or caramel sauce.
Tips and tricks:
- Make sure to cover the cake pan with aluminum foil to prevent water from seeping into the flan.
- Use a blender or food processor to ensure a smooth and creamy texture.
- Let the flan cool completely before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Refrigerate the flan in an airtight container for up to 3 days.
Reheating instructions:
Serve the flan chilled.
Presentation ideas:
Serve the flan on a decorative plate with a sprinkle of shredded coconut on top.
Garnishes:
Shredded coconut or whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of cookies.
Troubleshooting advice:
- If the flan is not set after baking, bake for an additional 10-15 minutes.
- If the flan is too watery, bake for an additional 10-15 minutes or until set.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Flan is a traditional dessert in Spain and Latin America. It is believed to have originated in ancient Rome.
Flavor profiles:
Creamy, sweet, and tangy.
Serving suggestions:
Serve the flan chilled as a dessert after a meal.
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Region: Spanish