My turn to choose the Project Pastry Queen recipe again! I went with a recipe that I had never even noticed in the book: Coconut Cream Flan.
Flan has such a bad reputation but I stand by my belief that anyone who doesn’t like it, just hasn’t tried a good recipe. It’s so sweet and creamy, like a custard pie without the crust and who doesn’t like custard pie?! This version has just a hint of coconut and is topped with caramel. It’s pretty perfect.
I found the cream of coconut in the alcohol section of my grocery store, with the margarita mixes and things like that. It took me forever (and google) to find it so I wanted to share that tidbit with you. I used heavy cream in place of the half-and-half because heavy cream makes everything better. Trust me. And I left the rum out. I don’t like rum and didn’t feel like buying a bottle just for this recipe.
Seriously, great recipe! If you’ve never tried flan or think you hate it, give this recipe a try. I’m almost 100% sure that you will love it!
Coconut Cream Flan
from The Pastry Queen
- 1 cup sugar
- 6 large eggs
- 1 14-ounce can sweetened condensed milk
- 1 15-ounce can cream of coconut, such as Coco Lopez
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- ¼ cup dark rum
- Preheat the oven to 325F.
- Place the sugar in a small, uncoated skillet. Heat the sugar over medium-high heat until melted and golden brown. Pour it into a 1-quart baking dish or distribute it evenly among eight 1-cup capacity ramekins (about 2 tablespoons per ramekin). Tip and turn the dish or ramekins to coat the bottom(s) and sides with the melted sugar.
- Whisk the eggs in a large bowl until foamy. Stir in the condensed milk, cream of coconut, half-and-half, vanilla, and rum. Pour the mixture into the baking dish. Put the baking dish in a large baking pan and set it in the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the baking dish or ramekins.
- Bake 1 hour for the 1-quart or 45 minutes for the ramekins, until the center is almost set. Remove the flan(s) from the pan of water and cool on a rack. Invert onto a serving plate; cover and refrigerate at least 1 hour before serving. The flan(s) will keep for 3 days in the refrigerator.