Coconut Flan
By: Anonymous
Published: Thursday, February 11, 2010 - 7:28pm

Ingredients




1 pint milk
8 ounces coconut milk
8 ounces coconut cream
1 cup toasted coconut
1 cup sugar
cup water
2 tablespoons lemon juice
6 whls eggs
3 egg yolks

Preparation

1 Combine milk, coconut milk, and coconut cream. Bring to a boil, reduce and simmer for 15 minutes. Take off flame and let cool before adding the toasted coconut. Let toasted coconut infuse for 15 minutes. 2 Make caramel by adding the sugar and water in medium sauce pot and cooking until it darkens to amber, then whisk in the lemon juice. Pour the caramel evenly in 4-ounce ramekins and set aside. 3 Strain the milk mixture into a bowl. Add the eggs and yolks and whisk lightly. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan half way with hot water, and cook covered with foil in a preheated 325 degree oven for 25 minutes. 4 Serve with a fruit salsa. 5 This recipe yields 12 custards.