Coconut Flan Or Coconut Custard Recipes

Steps:

• 1. Caramel (Procedure) Put water in a pot then put the sugar and add vanilla. Use a medium heat. Do not touch the mix with spoon or knife, do not touch it with anything, let alone integrate the mixture. You can see that more and more bubbles will emerge slowly. When the bubbles are rather slow and the color is brown the caramel is removed immediately and pour the caramel into the mold where you will put the coconut custard, please do not touch the caramel with nothing just move the pan slowly to the caramel is distributed only slowly into the pan and let it cool.
• 2. Coconut flan (Procedure) Mix all ingredients in the blender except the shredded coconut, the shredded coconut leave it for later. Then put the mix in a bowl and put the shredded coconut to the mix and move it with a spoon for integrated into the mix, this is to prevent damage shredded coconut in blender. Place the mixture into a mold previously caramel and put it in water bath at 325 degrees for 1 hour FG, Introduces a knife dipped in the middle to see if you are ready and if it comes to mixing just leave it a bit more and upload the fire 350 FH, but always careful not to burn the dessert. When the knife come out without mixture custard is ready. Let cool before turning out and spend a knife around the edges to lift it off, place a large plate on and put up with it and thus to the stripping welts.

Steps:

• Preheat oven to 350 degrees. Bring kettle of water to a boil. Arrange six 3/4-cup custard cups in a baking pan, 13 by 9 by 2 inches. In large bowl, combine condensed milk, whole milk, eggs, egg yolks, and vanilla. Mix well. Add coconut and stir to blend. Divide mixture among cups.
• Pour boiling water into baking pan to come halfway up sides of the cups. Bake until just set in center, about 30 minutes. Remove flans from pan and allow to cool. Cover and refrigerate until chilled, 2 to 24 hours.

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:

• 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:

• 1. in a large bowl combine eggs ,beat 1 minute ,then add coconut milk, evaporated, and condence milk stir together,add vanilla and cinnamon and salt ,stir 1 minute more ,when well blended, put aside take a saucepan put the sugar in at medium heat let the sugar melt til golden brown, put in a lasagna or a deep pan about the same size put the melted carmel sugar all around the pan inside,put flan mixture into the pan on top of caramel,then take a larger pan put some water in the flan pan. in the larger pan w/ water, put in hot oven of 350 degrees for an hour ,insert a tooth pick to see if it comes out clean, it will look golden brown or darker, let get it cool when totally cool'' insert a knife all around the pan to separate the flan, put a flat plate on top of pan ,then holding, it very tight turn the flan pan upside down ,be careful if the syrup spills, just do it quick and u will see a beautiful flan with the syrup of the caramel over the flan. your family will love the coconut taste and the creamy flan. serves about 6 or more, enjoy tyhe flan and bon appetitte.

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
• In medium bowl, stir all ingredients until blended. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

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.