Coconut Flan

Recipe Ingredients

1		Milk
8 oz	227g	Coconut milk
8 oz	227g	Coconut cream
1 cup	93g / 3.3oz	Toasted coconut
1 cup	198g / 7oz	Sugar
1/4 cup	59ml	Water
2 tablespoons	30ml	Lemon juice
6		Eggs
3		Egg yolks

Recipe Instructions

Combine milk, coconut milk, and coconut cream. Bring to a boil, reduce and simmer for 15 minutes. Take off flame and let cool before adding the toasted coconut. Let toasted coconut infuse for 15 minutes.

Make caramel by adding the sugar and water in medium sauce pot and cooking until it darkens to amber, then whisk in the lemon juice. Pour the caramel evenly in 4-ounce ramekins and set aside.

Strain the milk mixture into a bowl. Add the eggs and yolks and whisk lightly. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan half way with hot water, and cook covered with foil in a preheated 325 degree oven for 25 minutes.

Serve with a fruit salsa.

This recipe yields 12 custards.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B05) - from the TV FOOD NETWORK

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