CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Archived, Cuba, Desserts, Update |
8 |
Servings |
INGREDIENTS
1 |
c |
Sugar |
2 |
c |
Half-and-half or light cream |
4 |
|
Eggs, lightly beaten |
2 |
|
Egg yolks |
1/2 |
c |
Tightly packed finely |
|
|
chopped shredded |
|
|
sweetened |
|
|
coconut |
1/2 |
t |
Vanilla extract |
|
|
Fresh berries for garnish |
1 |
|
Preheat the oven to 350 |
|
|
degrees. In a small |
|
|
heavy |
|
|
saucepan over |
INSTRUCTIONS
medium heat, cook 1/2 cup of the sugar, stirring constantly after it
starts to bubble, until it caramelizes, 6 to 8 minutes. Divide the
syrup among 8 custard cups, or pour into a 2-quart ovenproof mold, and
swirl to coat the bottom. Set aside. 2. In a medium-size, heavy
saucepan over medium heat, heat the half-and-half and sugar almost to
scalding, and set aside. 3. In a large bowl, whisk the eggs and yolks
together until blended. Gradually add the cooled half-and-half,
coconut, and vanilla, and mix well. 4. Pour the mixture into the
prepared custard cups or mold, place in a large pan, and fill the
outer pan with lukewarm water two thirds the height of the cups or
mold. Bake 1 hour for a large mold and slightly less for custard cups,
or until a cake tester inserted in the flan comes out clean. Remove
from the water bath, allow to cool to room temperature, cover, and
refrigerate. 5. To unmold, run a knife along the inner edge of the
mold or cups and invert the custard onto a plate. Spoon the caramel
over the top and garnish with fresh berries. Makes 8 servings
Variation: Combine 1 pint of berries with sugar to taste, puree in a
food processor fitted with a steel blade or blender, and spoon around
the flan. FLAN DE COCO Coconut Flan File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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