Tuesday, December 14, 2010

Cinnamon Vanilla Flan with Toasted Coconut


Servings: 8

Preparation Time: 30 minutes plus baking and refrigeration

2 cups granulated sugar
¼ cup water

3 cups milk
1 cinnamon stick
1/3 cup granulated sugar
4 large eggs
2 large egg yolks
2 teaspoons vanilla extract

1 cup sweetened, shredded coconut, lightly toasted

Preheat oven to 350 degrees

Place the sugar and water in a saucepan over medium high heat. Swirl the pot as the sugar begins to melt to prevent burning. Remove the pot from the heat when the sugar has turned caramel colored.

Pour the caramel into bottom of a shallow oval baking dish.

Place the milk, cinnamon stick and 1/3 cup sugar in a saucepan over medium high heat. Bring to a boil stirring constantly. Remove from heat.

Whisk the eggs and egg yolks in a large bowl. Stir in the vanilla.

Slowly pour the warm milk mixture into the eggs whisking constantly.

Strain the custard through a colander into the baking dish.

Wrap the dish in aluminum foil (to prevent water from getting into the custard). Place it into a roasting pan that is larger than the baking dish. Pour warm water half way up the top of the baking dish.

Bake for 40 to 50 minutes or until the center is just set. Remove the baking dish from the water bath. Remove the foil.

Cover with plastic wrap and chill overnight.

Toast coconut on a baking sheet at 350 degrees fro several minutes until the flakes just begin to brown.

Unmold the flan by placing the baking dish into very hot water. Place a platter on top of the dish. Turn the dish with the platter over and let the caramel dribble down the sides of the custard. Drizzle with toasted coconut.

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