1 can of condensed milk
1 can of coconut milk
5 whole eggs
1 cup of sugar
Coconut Flakes (sold in can, with or without sugar added)
A few drops of lime juice
A few drops of water
1. Blend the eggs together.
2. Add the 2 milks to the eggs, mixing with a hand blender if you
3. Now you'll need a glass mold to prepare the caramel. Despite
what you may have heard, this is NOT easy to pull off.
4. In a small fry pan at medium temperature, pour the sugar and 4-5
drops of lime juice.
5. Wet your hand and let 4-5 drops of water onto the pan.
6. Move the pan around until the sugar is totally melted and a deep
golden color, not a brownish color, which means the sugar
7. Pour the caramel into the mold and cover all its surface. Once
the sugar settles and dries in the mold, add the mixture of eggs
and the two milks.
8. Now it's ready for the oven. But not so fast. You'll need to set
up a double-boiler by placing the mold inside another mold that
will cover up to 3/4 of the sides of the egg/milk mixture.
9. Leave the double boiler in the oven at 350 degrees for 45
10. Check doneness by inserting a knife between the mold and the
flan. If it slides out clean, the flan is done.
11. Once the mold has cooled, separate the flan from the sides of
the mold with a knife.
12. Place it in the fridge or freezer so it can cool.
13. Flip the cold flan onto a large serving tray.
14. Decorate with coconut flakes.
Recipe courtesy of Hispanic Kitchen member Doreen
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