Another
recipe I had not made for some time. Sometimes I just keep cooking the same
things and forget about others ...
I
made this flan to use the rest of condensed milk left after I made the coconut balls (using also coconut in this recipe is a coincidence, haha). It was a
success, especially because my elder son tried it and liked it very much. He
does not like commercial flans, but this is more consistent.
The
preparation couldn’t be simpler...
COCONUT
CARAMEL CREAM (FLAN)
1
small can of condensed milk (397 g)
1
can of milk (measured with the can of condensed milk)
4
eggs
60
g of grated coconut
Sugar
(for caramel)
In
a bowl, mix the condensed milk, milk, eggs and coconut.
Caramelize
the mold where you will make the flan. To do this heat the sugar with a bit of
water until it gets the desired color. Pour immediately over the bottom of the
mold.
Pour
the mixture into the mold and cover with tin foil to prevent excessive drying
of the top. Cook in the oven to 180 degrees C by putting the mold in a
container with some water (bain marie). To check if the flan is ready insert a
toothpick into the flan and see if it comes out clean.
You
will note that the coconut is not distributed throughout the flan; instead it
goes all to the surface and forms a nice layer of coconut.
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