Tuesday, May 7, 2013

Caramel and Coconut Flan

Cinco de Mayo has past, but that doesn't mean the celebration has to end!  My next few blog posts will be dedicated to simple, fresh Mexican food that you can make all month long celebrating the flavors of summer. 

So many times I go to eat at Mexican restaurants and fill up on chips, sauces, and cheese and by the end of the meal I am so full that dessert is not an option.  So my first post will be dedicated to what I always miss -- dessert. 

My suggestion for a Mexican dessrt is flan.  Rich and creamy, it's a wonderful way to end a meal.  This recipe (adopted from Bon Appetite) brings together rich caramel and flavorful cococut for a decadent flan.  And, as an added bonus, it can be made the night before having guests over for dinner! 

1 cup canned unsweetened coconut milk
1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1/4 cup purchased caramel ice cream topping
1 teaspoon vanilla extract
Pinch of salt

1.  Preheat oven to 350.  Separate eggs so you have 6 egg yolks (easiest way is to crack the egg, put the yolk in your hand, and the let the whites drip through your fingers).

2.  Combine coconut milk, whipping cream, sugar, caramel topping, vanilla, and salt in a large bowl.  

3.  Add egg yolks to the bowl and whisk together until smooth.

4.  Place six ramekin cups in a 9x11 baking dish.  Pour liquid in to the ramekin cups.  Pour hot water in the baking dish until it reaches halfway up the sides of the ramekins.  

5.  Place in the oven and cook for about one hour until the tops are golden brown and the flan is firm and set in the center.

6.  Remove from water bath.  Place in the refrigerator to cool for 3 hours.  Cover with foil overnight.  Serve the next day!    

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