Coconut Flan with Caramel

Coconut Flan with Caramel Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 5

Introduction

Coconut Flan with Caramel is a delicious and creamy dessert that combines the rich flavors of coconut milk with a sweet caramel sauce. This recipe is perfect for those who enjoy a tropical twist on a classic flan.

History

Flan, a popular dessert in many Latin American countries, has its roots in ancient Rome. The dish was originally made with savory ingredients, but over time, it evolved into a sweet custard dessert. The addition of coconut milk in this recipe adds a unique and tropical flavor to the traditional flan.

Ingredients

Caramel

0.25 cup of sugar
0.25 cup of hot water

Custard

1 cup of fresh or canned coconut milk
1 cup of milk
0.25 cup of sugar
4 eggs
1 tsp of vanilla extract

How to prepare

Preheat the oven to 325°F (163°C)

Caramel

In a small heavy saucepan, cook the sugar over low heat without water, swirling the pan constantly, until it turns brown.
Carefully stir the hot water into the caramel, being cautious of splattering as the mixture will bubble vigorously.
Continue boiling the mixture, occasionally swirling the pan, until the sugar is completely dissolved, which should take about 2 minutes.
Pour the caramel syrup into a 1 qt (946 ml) souffle dish or five 4 oz (113 g) ramekins.
Tilt the molds to ensure that all surfaces are coated with caramel.

Custard

In a medium saucepan over low heat, combine the coconut milk, milk, and sugar.
Scald the mixture until the sugar is completely dissolved.
Remove the saucepan from heat.
In a large bowl, whisk together the eggs and vanilla.
Gradually whisk the hot coconut milk mixture into the eggs, ensuring thorough blending.
Strain the custard through a fine sieve into a bowl.
Carefully pour the custard into the caramel-lined souffle dish or ramekins.
Line a large roasting pan with 2 layers of paper towels (see note).
Place the souffle dish or ramekins in the roasting pan and add hot water until it reaches halfway up the side of the dish.
Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
Avoid letting the water boil and refrain from disturbing the custard while baking, as this is crucial for achieving a smooth and velvety texture.
Immediately remove the souffle dish or ramekins from the hot water.
Allow the custard to cool in a cold-water bath.
Thoroughly chill the custard.
To serve, run a knife around the edge of the custard and carefully turn it out onto dessert plates.
If desired, serve with shaved ice or whipped cream.

Variations

For a dairy-free version, use all coconut milk instead of a combination of coconut milk and regular milk.
Add a sprinkle of toasted coconut flakes on top for extra flavor and texture.

Cooking Tips & Tricks

Be careful when making the caramel sauce, as it can be very hot and sticky. Use caution to avoid burns.

- Straining the custard mixture before pouring it into the molds will help ensure a smooth and creamy texture.

- To prevent the custard from curdling, bake it in a water bath and avoid disturbing it while baking.

Serving Suggestions

Serve Coconut Flan with Caramel chilled, topped with shaved ice or whipped cream for a refreshing and indulgent treat.

Cooking Techniques

Baking the flan in a water bath helps ensure a smooth and creamy texture without curdling.

Ingredient Substitutions

You can use coconut sugar or brown sugar instead of white sugar for a slightly different flavor profile.

- If you don't have coconut milk, you can use heavy cream or whole milk as a substitute.

Make Ahead Tips

You can make the Coconut Flan with Caramel ahead of time and store it in the refrigerator for up to 2 days before serving.

Presentation Ideas

Turn out the flan onto dessert plates for an elegant presentation, and garnish with fresh mint leaves or a drizzle of caramel sauce.

Pairing Recommendations

Pair Coconut Flan with Caramel with a cup of hot coffee or a glass of sweet dessert wine for a delightful end to a meal.

Storage and Reheating Instructions

Store any leftover Coconut Flan with Caramel in the refrigerator, covered, for up to 2 days. To reheat, place the flan in a warm water bath or microwave it gently until warmed through.

Nutrition Information

Calories per serving

Each serving of Coconut Flan with Caramel contains approximately 250 calories.

Carbohydrates

Each serving of Coconut Flan with Caramel contains approximately 25 grams of carbohydrates.

Fats

Each serving of Coconut Flan with Caramel contains approximately 10 grams of fats.

Proteins

Each serving of Coconut Flan with Caramel contains approximately 6 grams of proteins.

Vitamins and minerals

Coconut milk is a good source of vitamins C, E, and B vitamins, as well as minerals like iron, magnesium, and potassium.

Alergens

This recipe contains eggs and dairy, which may be allergens for some individuals.

Summary

Coconut Flan with Caramel is a rich and creamy dessert that is relatively high in fats and carbohydrates. It also provides a good source of proteins and essential vitamins and minerals.

Summary

Coconut Flan with Caramel is a decadent and tropical dessert that is sure to impress your guests. With its creamy texture and rich flavors, this dessert is perfect for any special occasion or as a sweet treat for yourself.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Coconut Flan with Caramel. It was a warm summer day, and I had decided to spend some time going through my old recipe box, reminiscing about all the dishes I had learned to make over the years. As I sifted through the well-worn index cards and scraps of paper, my eyes fell upon a faded, stained piece of paper with the title "Coconut Flan with Caramel" scrawled in elegant script at the top.

I could hardly contain my excitement as I read through the ingredients and instructions. The combination of creamy coconut and rich caramel sounded absolutely divine, and I knew I had to make it as soon as possible. But as I read further, I realized that this recipe was unlike any other I had ever encountered. It called for a special technique and a secret ingredient that was passed down through generations of my family.

I closed my eyes and took a deep breath, allowing memories of my own grandmother to flood my mind. She was a talented cook who could turn simple ingredients into culinary masterpieces with just a flick of her wrist. I remembered spending countless hours by her side in the kitchen, watching in awe as she worked her magic with pots and pans, creating dishes that could make even the pickiest eaters swoon with delight.

One particular memory stood out in my mind – the day my grandmother first taught me how to make Coconut Flan with Caramel. I was just a young girl at the time, barely tall enough to see over the kitchen counter, but I was determined to learn everything I could from her. She had a twinkle in her eye as she handed me a wooden spoon and instructed me to stir the caramel mixture on the stove. I watched intently as the sugar slowly melted and transformed into a golden brown syrup, filling the kitchen with the sweet aroma of caramel.

As the caramel cooled and hardened in the bottom of the flan mold, my grandmother showed me how to mix the creamy coconut custard and pour it gently over the top. She explained that the key to a perfect flan was to bake it slowly in a water bath, allowing the custard to set without curdling or cracking. I listened intently as she shared her tips and tricks, absorbing every word like a sponge.

When the flan was finally ready to be served, my grandmother and I sat down at the table, our mouths watering in anticipation. As I took my first bite, I was transported to a world of pure bliss. The creamy coconut custard melted in my mouth, while the rich caramel added a perfect balance of sweetness and depth. It was a flavor combination unlike anything I had ever tasted before, and I knew in that moment that this recipe would become a cherished family tradition for years to come.

And so, as I held that faded piece of paper in my hands, I felt a sense of pride and gratitude for the culinary legacy that had been passed down to me. My grandmother's teachings had shaped me into the cook I was today, and I knew that every time I made Coconut Flan with Caramel, I was honoring her memory and keeping her spirit alive in my kitchen.

As I gathered the ingredients and prepared to make the flan, I couldn't help but smile as I thought about the generations of cooks who had come before me, each adding their own special touch to this timeless recipe. And as the sweet aroma of coconut and caramel filled the air, I knew that my grandmother was watching over me, proud of the cook I had become. And as I took that first bite of Coconut Flan with Caramel, I could almost hear her voice whispering in my ear, "Well done, my dear. Well done."