Monday, May 2, 2016

Coconut Flan

 Here's a perfect dessert for Cinco de Mayo. When I saw Marcela Valladolid making it on her show, Mexican Made Easy, I knew I wanted to try it.  I know, I know. I say that all the time. But it's true! And isn't that the point? You see something delicious on TV (or on a cooking blog!) and you think "I WANT THAT!" Am I right?? And seriously, you really do want this one! It's sweet and creamy and SO easy to make. Make it way in advance so you can give it plenty of time to chill before taking it out of the pan, and then you'll hear all the OOOOs and AAHHs as you serve it to your friends and family. I made it for my family and it was a big hit!
 Tbh, when I decided to make it, I wasn't sure how it would go. As far as custards go, I don't like it when they're too eggy or too jello-y, know what I mean? I want something that is velvety smooth and creamy, and that's exactly what this is. So I was VERY pleased with how this turned out. I think you'll be pleased too! So even if it's not for a holiday, you should definitely give this recipe a try. It's special enough for any holiday and easy enough for a simple Sunday supper.
You're friends and family will thank you!! Promise!!

Vegetable oil cooking spray
1 cup cajeta* or caramel sauce, at room temperature
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (12-ounce) can evaporated milk
6 large eggs, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shredded sweetened coconut, toasted
*can be found in Hispanic grocery stores

Preheat the oven to 350ºF. 
Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray. Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside. 
Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil. 
Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight. 
Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.
To make the toasted coconut, place your shredded coconut in a dry pan over medium heat, stirring it constantly until it just begins to brown. You don't want to walk away from it because it can burn rather quickly! You can also do it in the oven, but I find it to be quicker and easier in a dry pan.
Instead of using the cajeta or store bought caramel sauce, I just made Home Made Caramel Sauce. It's SO much better than purchased caramel sauce, and it was for a special occasion, so I went with it!
If you don't have a roasting pan, just use a large casserole dish such as a 9x13 baking pan. Worked for me!

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