|my basket of freshly picked salad greens that has nothing to do with flan|
|coconut flan with coconut milk|
Egg custards of any kind are probably my most favorite desserts and if you know me its probably because it has egg in it, I like eggs, eggs like me, eggs and I have a symbiotic relationship.
|coconut flan with coconut whipped cream|
1 can of coconut milk
1 can evaporated milk
1 can sweetened condensed milk
2 cups of sugar
pinch of salt
1/4 teaspoon vanilla
Preheat oven to 325F. Melt one cup of sugar in a sauce pan until amber in color then pour it into the bottom of one glass 9x13 baking pan. Mix milks and eggs in a stand mixer until light then add sugar and vanilla and mix for one minute. Pour mixture into baking pan and bake in a water bath (bain marie) for 45 -55 minutes or until it begins to set, remove from oven and as it cools it will continue to set. When it is cool to the touch refrigerate for 4 hours or over night. Cut and serve with coconut whipped cream and pour some of the sugar syrup that collects in the bottom of the pan.
Coconut Whipped Cream
1 pint heavy cream
2 tablespoons confectioners sugar
2 tablespoons coconut powder (you can find it in asian supermarkets)
Whip the cream with the sugar and coconut until stiff peaks form - put in a piping bag and serve.
Once you have had this simple flan - no other flan will do, oh and for an added treat spoon over a little coconut milk as well as the syrup and you will be in flan heaven.