Coconut Custard (Flan de Coco)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/2 cup Granulated Sugar1/4 cup water1 13 oz can of Evaporated Milk1 14 oz can of Sweetened Condensed Milk1 can of Coconut Cream (Goya brand preferred)5 Large Eggs
Pre-heat oven at 350 degrees.
1. In a non-stick pan, combine the sugar and water and cook on medium-high until the sugar caramelizes to a nice light brown color.
2. Pour half of the caramel into two 9" pie pans and let sit. (Note: be sure to place pans on a surface that will not melt. Handle caramel with care because it can cause burns.)
3. Beat together the eggs, evaporated milk, sweetened condensed milk and the coconut cream in a mixing bowl for about 2 minutes. Then, stir with a spatula to remove any bubbles.
4. Pour mixture over caramel in the pie pans.
5. In 1 larger pan or 2 slightly larger pans then the 9" pie pans, add about 1" of water and place the pie pans into them (this is a water bath) then place them into the oven.
6. Bake for about 30 minutes and insert a toothpick to check texture. If toothpick comes out clean, custards are ready. If not, leave in oven for 15 more minutes.
7. Remove custard from oven and let sit at room temperature for up to 2 hours, then refrigerate overnight. Best served cold.
Number of Servings: 16
Recipe submitted by SparkPeople user NITEWOLF131.
1. In a non-stick pan, combine the sugar and water and cook on medium-high until the sugar caramelizes to a nice light brown color.
2. Pour half of the caramel into two 9" pie pans and let sit. (Note: be sure to place pans on a surface that will not melt. Handle caramel with care because it can cause burns.)
3. Beat together the eggs, evaporated milk, sweetened condensed milk and the coconut cream in a mixing bowl for about 2 minutes. Then, stir with a spatula to remove any bubbles.
4. Pour mixture over caramel in the pie pans.
5. In 1 larger pan or 2 slightly larger pans then the 9" pie pans, add about 1" of water and place the pie pans into them (this is a water bath) then place them into the oven.
6. Bake for about 30 minutes and insert a toothpick to check texture. If toothpick comes out clean, custards are ready. If not, leave in oven for 15 more minutes.
7. Remove custard from oven and let sit at room temperature for up to 2 hours, then refrigerate overnight. Best served cold.
Number of Servings: 16
Recipe submitted by SparkPeople user NITEWOLF131.
Nutritional Info Amount Per Serving
- Calories: 290.4
- Total Fat: 27.3 g
- Cholesterol: 79.3 mg
- Sodium: 72.9 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.3 g
- Protein: 5.4 g
Member Reviews