Me, The Baker

FOOL PROOF RECIPES TESTED AND USED IN A REAL BAKESHOP

THE BEST COCONUT FLAN I HAVE EVER TRIED

FLAN RECIPE, HISTORY OF FLAN

Coconut flan

Coconut Flan out of this world!

Many people ask me what is my favorite dessert. That is a difficult answer for me since I have been in this sweet business for a long time…but this question definitely got me thinking.

Coconut flan is one of my top choices desserts!.

My mind goes back to my childhood. If I have to say what is the one dessert I have eaten the most, I would have to say it is the Argentinean style flan topped with dulce de leche. (please do not confuse with caramel..)

But for today, lets give the coconut flan some added tropical flavor with  a passion fruit sauce Chantilly!. 

Flan or coconut flan is a custard. Here in the U.S.A, people confuse flan with creme caramel. Even thought they have kind of similar flavors there are differences between the two of them.

Creme caramel has a smooth aparience , while flan is not only heavier in consistency but the texture is different as well.

In Mexico and in Latin America this coconut flan dessert raises to another level. 

coconut flan
Coconut flan, passion fruit Chantilly cream, passion fruit coulis

COCONUT FLAN RECIPE

Ingredients:

14 ounces cans sweetened condensed milk

14 ounces can unsweetened coconut milk

12 ounces can evaporated milk

6  eggs, at room temperature

1 tablespoon vanilla extract

1/2 teaspoon salt

Instructions:

  • Preheat the oven to 325 degrees F.
  • Make a blond caramel and pour into ramekins. Let the caramel cool down. 
  • Beat the milks, eggs, vanilla extract, and the salt. Pour the mixture into the pan.
  • Fill a pan with water half way and place the pan with the caramel and the mixture in it.
  • Bake the flan until the center jiggles slightly when pan is moved, about 2 hours.
  • Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.
    Unmold.

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