Flan is actually easy to make and it seems to be a popular dessert wherever it’s offered.
Take it over the top with this Coconut Flan. It’s incredibly good and very impressive!
Ingredients:
1 Cup cajeta or caramel sauce at room temperature (Cajeta can be found in most stores these days)
3 – 14 oz. Cans sweetened condensed milk
1 – 14 oz. Can unsweetened coconut milk
1 – 12 oz. Can Evaporated milk
6 large eggs at room temperature
1 Tbs. Vanilla
1/2 tsp. salt
1/2 Cup shredded sweetened coconut – toasted
Non-Stick Spray
Preheat the oven to 350 degrees. Spray a 10 cup bundt or tube pan with the non-stick spray. You can also make small individual servings in 4″ mini bundt pans. They’re so cute!
Drizzle the cajeta into the prepared pan turning to coat the bottom and sides. Set aside
Using an electric mixer, beat the milks, eggs vanilla and salt together until well blended. Pour into the prepared pan.
Place the pan inside another pan and fill with enough water to come halfway up the side of the bundt pan. Cover the bundt pan with foil.
Bake until the center jiggles slightly when pan is moved – about 1 hour and 40 minutes.
Remove from oven and let cool at room temperature for 30 minutes. Refrigerate covered for a minimum of 3 hours or overnight.
Invert the flan onto a platter and sprinkle with the toasted coconut. Then, be prepared for compliments!
