Coconut Flan

         If you are a fan of coconut you are going to love this Flan.  It is creamy and full of coconut flavor. You can add coconut flakes as I did when you pour the caramel into the cake pan for an extra coconut flavor boost.

           
                dessertsandgoodfood.blogspot.com

Ingredients:

1 can coconut milk
1 can condensed milk
1 cup heavy cream 
4 egg and 3 egg yolks (lightly beaten)

1 8 x 8 x 2 cake pan

1 roasting pan for the Bain Marie
Caramel recipe, refer to Caramel for flan and bread pudding

 Carefully pour the caramel into the cake pan and cover the sides and the bottom with caramel. Set aside to cool.
To make the Flan:

Combine the condensed milk and the coconut milk into the blender and mix for 1 minute. Scrape the sides of the blender and mix again for another 30 seconds.

   Add the heavy cream and the eggs then mix for 30 seconds. Scrape the sides of the blender and mix again for 30 seconds.
   Strain the mixture into the prepared pan.
Place the pan into a hot water bath (Bain Marie) making sure the water level is 3/4 of the way up the sides of the pan. 

Place in the oven and bake at 325°F for 60 minutes or until set but still jiggly in the middle. 
Allow to cool at room temperature before covering and placing in the refrigerator. Chill for at least 8 hours before serving.

 To serve, run the knife around the pan and gently shake the pan. Invert onto a serving plate and pour remaining caramel over the flan.

Note:
To make a flan you can use the same cake pan you use for baking. For individual portions use ramekins. In this recipe I used a 8 x 8 x 2 square cake pan and for the photo I cut the flan using a heart shape cookie cutter. 

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