Coconut Flan

70 minutes

Baja

10 servings

Isabel Fernández

The flan was popularized by the French, this rich combination of eggs with milk, sugar that solidifies in the oven, with an unequaled smooth and delicate texture, the flavor of coconut cream and the crispy taste of toasted coconut.

Ingredients

Select all ingredients

Preparation

Preheat the oven to 170°C (340 °F).

In a sauce pan, melt the sugar with the corn syrup to make a soft caramel. Pour it into a mold.

Blend the coconut milk with the cream cheese, eggs, coconut extract, coconut cream, condensed milk and the evaporated milk.

Sift the coconut mixture carefully over the caramel. Bake in Bain Marie covered with aluminum foil for 45 minutes. To check if it's done, insert the tip of a knife in the center of the custard. It should come out clean. Let it cool and refrigerate for 3 hours.

Unmolde and garnish with the shredded coconut flakes. Enjoy.