Coconut Flan By Goya Recipe 415

Steps:

• Heat oven to 325°F. In a small, heavy saucepan over medium-high heat, bring sugar and ½ cup water to a boil, stirring until the sugar dissolves. Using a wet pastry brush, wipe off any sugar that sticks to the sides of the pan. Cook, without stirring, swirling the pan, until the syrup turns golden brown, about 10 minutes. Carefully pour the hot caramel into eight 4 oz. ramekins; set aside to cool. In a large bowl, using a whisk, beat the eggs until completely combined. Whisk in the cream of coconut, condensed milk, coconut milk and vanilla until smooth. Divide the egg mixture evenly among ramekins. Place ramekins in a shallow baking dish and place in the middle rack of the oven. Pour in enough hot water to come halfway up the sides of the ramekins; cover with aluminum foil. Bake until the Flan is set but still wiggly in the center, 1 hour - 1 hour 15 minutes. Using tongs, carefully remove the ramekins from the water. Transfer to refrigerator to cool completely. When ready to serve, gently run butter knife around edges and invert onto serving plates. Garnish with raspberries and mint leaves, if desired.

Steps:

• 1. INGREDIENTS * 1 1/2 cups white sugar * 1 (14 ounce) can sweetened condensed milk * 2 cups heavy cream * 1 cup milk * 6 eggs * 1 1/2 teaspoons vanilla extract * 1/2 cup fresh shredded coconut
• 2. DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place 1 cup of the sugar in a small nonstick saucepan and heat the sugar over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar is dissolved. Lift the pan over the heat source (4 to 6 inches) and continue to cook the sugar until it has completely melted and turns a golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a glass 1 1/2 quart baking dish, and swirl to spread the caramel over the bottom of the dish evenly, then set aside to cool for 15 minutes before proceeding. 3. Once the caramel has hardened, pour the sweetened condensed milk, cream, milk, eggs, vanilla, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into the baking dish over the caramel. 4. Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.

Steps:

• Heat oven to 350 degrees F. Mix together coconut flakes and 1/4 teaspoon cinnamon on a sheet tray and toast coconut until edges are golden, stirring occasionally. In a small saucepan on medium heat, melt 1/2 cup of the sugar until it becomes a golden brown caramel. Working quickly and with purpose, before the caramel hardens, pour the syrup into the pie plate, tilting the plate to completely cover the bottom. In another small saucepan, bring the coconut milk and evaporated milk to a simmer. In a large bowl combine the remaining sugar, cinnamon, eggs, salt, and vanilla. Pour a little of the milk mixture into the bowl and whisk well to temper the eggs. Whisk in a little more milk, then pour the entire egg mixture into the pot. Strain custard then pour into pie pan. Place pie pan inside a roasting pan. Fill pan with hot water to about an inch up the side of the pie pan. Bake until the center sets, about 45 to 50 minutes. Remove custard from oven and let cool 1/2 hour in the water bath. To serve, invert custard onto a serving plate. Top with toasted coconut and slice into wedges.

Steps:

• Preheat the oven to 350 degrees F. 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.

Steps:

• Preheat oven to 325 degrees F.
• In a heavy saucepan over high heat combine the sugar with 1/4 cup of water. Stir just to combine. Simmer until the mixture has reached a deep amber color. Pour immediately into a 9-inch cake pan, swirling to completely coat bottom. Set aside to cool and harden.
• In a blender combine all the remaining ingredients except the lime zest and flaked coconut. Blend well. Add the lime zest and pulse a few times just to combine. Pour into the cake pan with the caramel. Bake in a water bath until set (the center will still be slightly wobbly), about 1 hour. Remove from the oven and let cool completely on the courter. Refrigerate for 2 hours.
• Put the flaked coconut in a large dry skillet over medium-low heat. Let toast until the flakes become light brown, making sure to stir often. Remove from heat and let cool before garnishing the flan.
• Run a knife around the edge of the flan. Invert it onto a large plate with room for the sauce to pool. Cut into slices, garnish each slice with a bit of the toasted coconut and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
• In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
• To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.

Steps:

• Preheat oven to 325 degrees. Set out eight 6-ounce ramekins, and prepare an ice-water bath. Bring 1 cup sugar and the water to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, brushing down sides with a wet pastry brush to prevent crystals from forming, until syrup is medium amber, about 8 minutes. Immediately submerge bottom of pan in ice-water bath to stop cooking. Working quickly, pour a thin layer into each ramekin, swirling to coat bottom. (You won't use all the caramel; discard the remaining.) Place ramekins in a roasting pan.
• Bring a pot of water to a boil. Remove from heat, and cover. Bring coconut cream and milk to a boil in a saucepan, whisking to combine; remove from heat. Whisk together remaining cup sugar, the salt, and eggs in a bowl. Whisking, gradually add coconut mixture. Whisk in vanilla. Pour through a fine sieve into a large liquid measuring cup, and divide among prepared ramekins.
• Add enough reserved hot water to roasting pan to come halfway up sides of ramekins. Carefully transfer to oven, and bake until just set, 55 to 60 minutes. Transfer ramekins to a wire rack to cool. Cover with plastic wrap; refrigerate at least 6 hours (or overnight). Let stand at room temperature about 10 minutes before unmolding. Run a thin knife around edge of each flan, and invert onto a plate. Garnish with coconut flakes if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
• Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
• Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 6 (4-ounce) ramekins.
• Slowly melt sugar in a large skillet over low heat, stirring constantly, until browned but not scorched, about 8 minutes. Divide caramel equally among the ramekins and allow to cool.
• Combine whole milk, coconut milk, evaporated milk, sweetened condensed milk, and vanilla extract in a saucepan over low heat. Stir continuously until it begins to steam, about 5 minutes.
• Whisk 3 eggs together in a bowl; slowly pour beaten eggs into the warm milk mixture, whisking constantly until the custard is combined.
• Place ramekins in a casserole dish and fill with boiling water to reach halfway up the sides of the ramekins. Divide custard evenly among ramekins, over the caramel sauce, about 1/2 inch from the top. Cover casserole dish tightly with foil. Bake in the preheated oven until the custard is set, about 1 hour. A knife gently inserted into the center of a flan should come out clean.
• Remove ramekins from the water bath and allow to cool to room temperature. Refrigerate for 2 to 3 hours before serving to chill completely. Run the tip of a paring knife around the edges to release the flan. Place a plate over the top of the ramekin and flip to release the flan onto the plate, caramel side up.