Sofía Padilla Castro

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Sofía Padilla Castro

Flan de Coco and Limon

Name: Flan de Coco and Limon
Prep time: 70 min
Cook time: 70 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 cup granulated sugar; 1 cup condensed milk, sugary; 3 egg yolks, big; 3 eggs, big; 1 package cream cheese, at room temperature; 1 teaspoon vanilla extract; 1/2 teaspoons lemon zest; 1 can evaporated milk; 3/4 coconut cream; 2/3 cups grated coconut, candy

20 mins

50 mins

Half

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Sofía Padilla Castro

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This recipe is an exquisite dessert of coconut and lemon flan. Prepare it for a family meal or for friends, even to take it to your in-laws' house. It's perfect for a small detail of thanks and it's delicious, everyone will love it.

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Ingredients

8 portions

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Preparation

Preheat the oven to 350ºF. Move the oven rack to the lowest position.

Heat the sugar in a small saucepan very resistant to medium low heat, mixing constantly, 3 to 4 minutes or until it dissolves and becomes caramel.

Pour quickly into a 9-inch round baking dish; spreading to cover the entire base.

Beat the sweetened condensed milk, egg yolks, eggs, cream cheese, vanilla extract and lemon zest in a medium bowl at low speed.

Heat evaporated milk, coconut cream and coconut in a small saucepan over low heat; Do not boil.

Pour a little of the milk mixture into the egg mixture and stir.

Add little by little the remaining milk mixture, stirring constantly and carefully so as not to curdle the eggs, pour into the mold.

Place the mold on a tray with a bain-marie; Fill the tray with warm water 1 inch deep.

Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean.

Remove the flan from the water. Let it cool on a metal rack. Refrigerate for 4 hours or overnight.

To serve: pass a small knife around the edge of the mold. Put a dish on the mold and turn it by shaking it a little so that the flan is released. The caramel forms the sauce.