COCONUT FLAN
My grandmother used to make this recipe in Ecuador, it's been in the family for many years. I'm the only one who continues to make this recipe in my family. It's the easiest dessert that you can make. I love it and I hope you will too.
Provided by Viveca DelGiorno
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 4h30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 40.3 g, Cholesterol 115.7 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 11.1 g, Sodium 127 mg, Sugar 39.3 g
FANTASTIC FLAN PIE
I made this pie recently for the first time, and it was delicious! It's creamy and slightly sweet.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Meanwhile, in a blender, combine the eggs, milk, condensed milk, sugar, vanilla and salt; cover and process until smooth. Pour filling into crust. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until a knife inserted in the center comes out clean. Cover edges with foil the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. , Cover and refrigerate until chilled. Garnish with fruit. Refrigerate leftovers.
Nutrition Facts : Calories 389 calories, Fat 15g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 357mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 9g protein.
COCONUT FLAN PIE
I just found this recipe and photo on the inside label of a can of Eagle Brand milk. Doesn't it sound positively decadent? And so simple! 01-13-16
Provided by Ellen Bales @Starwriter
Categories Pies
Number Of Ingredients 7
Steps:
- Thoroughly prick bottom and sides of crust with fork to prevent shrinking.
- Bake crust in a preheated 400º oven for 10 minutes. Remove from oven. Reduce oven temp to 350º.
- Combine coconut milk, sweetened condensed milk, eggs, water and vanilla in blender container. Process 1 minute or until blended.
- Add coconut. Process for 30 seconds. Pour into partially baked pie crust.
- Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Chill 2 hours before serving.
COCONUT FLAN PIE RECIPE - (3.6/5)
Provided by luv2ropenride
Number Of Ingredients 7
Steps:
- HEAT oven to 400°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 10 minutes. Reduce oven temperature to 350°F. COMBINE coconut milk, sweetened condensed milk, eggs, water and vanilla in blender container. Process 1 minute or until blended. Add coconut. Process for 30 seconds. Pour into partially baked pie crust. BAKE 50 to 55 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Chill 2 hours. A deep-dish 9-inch frozen crust can be substituted in this recipe. Allow to thaw at room temperature 10 minutes. Follow directions above to prick with a fork and bake before adding filling. .
COCONUT FLANS WITH COFFEE CARAMEL
Categories Coffee Milk/Cream Egg Dessert Bake Quick & Easy Coconut Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Stir together espresso powder and water until powder is dissolved.
- Cook 1/2 cup sugar with a pinch of salt in a 1 1/2- to 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
- Remove caramel from heat and whisk in espresso (mixture will steam and bubble vigorously). Once bubbles begin to subside, immediately divide mixture among ramekins, tilting to coat bottoms, and let stand until hardened, about 10 minutes.
- While caramel hardens, bring coconut milk and whole milk just to a simmer over moderate heat, stirring, then remove from heat. Whisk together whole eggs, yolks, salt, and remaining 2/3 cup sugar in a large bowl, then add warm milk mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure.
- Divide custard among ramekins. Arrange ramekins on towel in a small roasting pan lined with a folded kitchen towel (bottom only). Bake custards in a hot water bath, uncovered, in middle of oven until custards are set around edges but still tremble slightly in centers, about 1 1/4 hours.
- Run a thin knife around side of each flan to loosen, then transfer ramekins to a rack and cool completely. Chill, covered, until cold, at least 4 hours.
- To unmold, invert small plates over ramekins and invert flans onto plates.
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- Place a rack in middle of oven and preheat to 325°. Set a 10”-diameter glass pie dish in a roasting pan.
- Bring sugar and ¼ cup water to a boil in medium saucepan, stirring to dissolve sugar, about 3 minutes. Cook, swirling pan occasionally and brushing down sides with a wet pastry brush (do not stir), until sugar turns deep amber, 10–12 minutes. Immediately pour caramel into pie dish and swirl to coat to the bottom. Let sit 10 minutes to allow caramel to set.
- Blend eggs, sweetened condensed milk, coconut milk, evaporated milk, vanilla, and salt in a blender until smooth. Skim off any thick foam that may have risen to the surface. Strain custard through a fine-mesh sieve lined with cheesecloth into pie dish.
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