Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 c Half-and-half or light cream
- 4 lg Eggs, lightly beaten
- 1/2 c Tightly packed finely
- Fresh berries for garnish
- 1 Preheat the oven to 350
- 2 lg Egg yolks
- 1 c Sugar
- 1/2 ts Vanilla extract
Preparation
medium heat, cook 1/2 cup of the sugar, stirring constantly after it starts to bubble, until it caramelizes, 6 to 8 minutes. Divide the syrup among 8 custard cups, or pour into a 2-quart ovenproof mold, and swirl to coat the bottom. Set aside. 2. In a medium-size, heavy saucepan over medium heat, heat the half-and-half and sugar almost to scalding, and set aside. 3. In a large bowl, whisk the eggs and yolks together until blended. Gradually add the cooled half-and-half, coconut, and vanilla, and mix well. 4. Pour the mixture into the prepared custard cups or mold, place in a large pan, and fill the outer pan with lukewarm water two thirds the height of the cups or mold. Bake 1 hour for a large mold and slightly less for custard cups, or until a cake tester inserted in the flan comes out clean. Remove from the water bath, allow to cool to room temperature, cover, and refrigerate. 5. To unmold, run a knife along the inner edge of the mold or cups and invert the custard onto a plate. Spoon the caramel over the top and garnish with fresh berries. Makes 8 servings Variation: Combine 1 pint of berries with sugar to taste, puree in a food processor fitted with a steel blade or blender, and spoon around the flan. FLAN DE COCO Coconut Flan File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
