Amazing Coconut Flan
By: JaniceGibson
Published: Sunday, August 1, 2010 - 8:03pm

Ingredients




1 cup sugar
1/2 cup water
1 15 oz. can of Coco Lopez
1 12 oz. can of evaporated milk
1 1/2 teaspoons clear vanilla
4 eggs

Preparation

1 Put sugar and water in skillet 2 Whisk gently to mix 3 Without stirring, boil on high until tinge of brown appears 4 Turn to low heat and whisk until air bubbles are gone 5 Immediately pour into cake pan 6 Gently swirl cake pan until bottom is covered with caramel 7 Place cake pan in cold shallow water to harden 8 Mix remaining ingrediants in blender 9 Pour mixture into cake pan 10 Place cake pan in water bath (I use a roasting pan for this), 3/4 up sides of cake pan 11 Be careful not to get any water in the flan mixture 12 Bake at 350 degrees for one hour or until toothpick comes out clean 13 Carefully remove cake pan from larger container (this is the tricky part!) 14 Chill for 3 hours 15 Run a knife along the edges of cake pan to loosen flan 16 Invert onto cake plate

About


I found it's best to use a cake pan with a lip or handles.  It gets really hot when you pour the caramel into it, and getting it out of the larger container of hot water is a real trick with nothing to grab onto!