Caramel-Topped Coconut Flan

I had envisioned something miraculous with this one. I'm a sucker for a good flan. Then again, what DON'T I like to eat, hm, I've recently converted to the dark-side of Oreo loving (Yes, I really did HATE them my first 30 years of life) AND even will eat asparagus now if it's marinated and grilled. Whew! I bet you didn't realize this would be confession time, did ya!?

This was the first time I've ever made a flan. I know! I could hardly believe it either since I really LOVE eating them so much, too. Flan making is surprisingly EASY, well easier than I thought it would be I guess. Did mine turn out perfectly this first time...NO! Sheesh! I can't believe I BURNED the caramel and didn't realize it until we were eating it and ALL of us were scraping the caramel topping off to just enjoy the beauty of the custard alone. Yes it was an ooey-gooey caramel-topped coconut flan. Seriously good coconut-flavored custard, not so good caramel topping. OOps!

I'm definitely going to make this one again because, I really can't let it beat me! I'm going to get that darn caramel part right if it kills me or my waistline!

On a side note: I have to tell you that the recipes I've made from this same book are so elegant, decadent and so easy anyone can do them! My copy is from our local library, but it's killing me that I can't make my typical notes in the margins like I do with all of my cookbooks. Seriously, if you were to look thru my massive collectionk, you'd be hard pressed to find a single book without my notes somewhere in it. This book is definitely one to add to YOUR collection too!


Caramel-Topped Coconut Flan
by Dorie Greenspan in Baking: From My Home to Yours

For the Caramel:
1/3 c. sugar
3 Tbsp. Water
squirt of fresh lemon juice

For the Flan:
1-15 oz. can unsweetened coconut milk
1 c. whole milk
3 large eggs
2 large egg yolks
1/2 c. sugar
1 tsp. pure vanilla extract

Getting Ready: Center a rack in teh oven and preheat the oven to 350 degrees F. Line a roasting pan or a 9x13 in baking pan with a double thickness of paper towels. Fill a teakettle with water and put it to boil; when the water boils, turn off the heat.

Put a metal 8x2 in round cake pan - NOT a nonstick one - in the oven to heat while you prepare the caramel.

To make the Caramel: Stir the suar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes - remove the pan from the heat at the first whiff of smoke.

Remove the cake pan from teh oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.

To make the flan: Bring the coconut milk and whole milk just to a boil.

Meanwhile, in a 2-quart glass measuring cup or ina bowl, whisk together the eggs, yolks and sugar. Wisk vigorously for a minute or two, and then stir in the vanilla. Still wisking, drizzle in about one quarter of the hot liquid - this will temper, or warm the eggs so they won't curdle. Whisking all the while, slowly pour the remainder of the hot coconut milk and whole milk. Using a large spoon, skim off the bubbles and foam that you worked up.

Put the caramel-lined cake pan in the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully, pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don't worry if this sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there. A knife inserted into the center of the flan should come out clean.

Remove the roasting pan from the oven, transfer the cake pan to a cooling rack an drun a knife between the flan and the sides of the pan to loosen it. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.

When ready to serve, once more, run a knife between the flan and the sides of the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan - the flan will shimmy out and the caramel sauce will coat the custard.