• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 1
    OK

    Marcela Valladolid's Coconut Flan

    Flan (which, I have to confess, is Spanish, not Mexican) is surprisingly easy to make. The trick is to cook it in a water bath to ensure gentle heat surrounds the custard so it won’t break or curdle. There are various methods of infusing coconut flavor into a flan, but coconut milk is the easiest, giving you intense flavor and also a smooth texture. When I first made this recipe, I thought adding shredded coconut to custard would give even more flavor. It does, but it takes away from the velvety texture, so I opt to sprinkle some toasted coconut on the top instead.

    Reprinted from the book Mexican Made Easy by Marcela Valladolid. Copyright © 2011 by Marcela Valladolid.  Photographs copyright © 2011 by Jennifer Martine. Published by Clarkson Potter, a division of Random House, Inc.

     


    Ingredients
    1
    nonstick cooking spray
    1
    cup
    cajeta or caramel sauce, warm
    42
    ounces
    sweetened condensed milk (3 14-oz cans)
    14
    ounces
    unsweetened coconut milk
    14
    ounces
    evaporated milk
    6
    large eggs
    1
    tablespoon
    pure vanilla extract
    1/2
    teaspoon
    salt
    1/2
    cup
    shredded sweetened coconut, toasted
    Directions
    Preheat the oven to 350°F. Spray a Bundt pan with cooking spray and drizzle the cajeta into the pan, turning to coat the bottom and sides.
    Using an electric mixer, beat the condensed milk, coconut milk, evaporated milk, eggs, vanilla, and salt. Pour the mixture over the cajeta into the Bundt pan. Put the pan inside a roasting pan and fill the roasting pan with warm water to come halfway up the sides of the Bundt pan. Cover the Bundt pan with foil.
    Bake until the center jiggles slightly when the pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool for 30 minutes, then transfer to the refrigerator and chill for 3 hours or overnight.
    Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

    The base number of servings for this recipe is 1
    OK

    Categories 

    Family-friendlyHoliday

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