Recipe - Coconut Flan

One half cup Sugar; caramelized
1 cup Condensed milk; sweetened,
thinned slightly
2 cup Coconut; unsweetened, grated
1 cup Milk
5 small Eggs; separated

To Prepare Flan Mold: Heat a small skillet, add sugar and heat until sugar
on bottom has melted and is transparent. Raise the flame and stir the sugar
with a wooden spoon until it turns a deep brown and starts to froth up. Be
careful not to let it burn too much. Pour the caramel into the flan mold
and turn the mold around quickly, tipping it from side to side until there
is an even coating of the caramel over the bottom and halfway up the sides
of the mold. Let cool. To Prepare the Flan: Heat the milk in a medium
saucepan over mediumhigh heat to boiling, add coconut and boil for 5
minutes, stirring constantly. Add thinned condensed milk and continue
cooking another 5 minutes. Set mixture aside to cool. In a small bowl beat
the egg yolks together until creamy and stir them into cooled coconut
mixture. In large bowl beat egg whites until they are frothy, add a pinch
of salt and continue beating until they are stiff. Fold whites into coconut
mixture. Pour mixture into prepared flan mold, cover with a wellgreased
lid and put into a water bath. Place flan on lowest shelf of a preheated
350 degree oven and cook for about 1 One half hours, then test to see if done. A
skewer inserted in the middle of flan should come out clean. When done set
flan aside to cool. Can be made a day ahead and refrigerated, covered.
Serve at room temperature. To unmold, place flan mold in pan of warm water
for a few minutes. Do not attempt to loosen flan with a knife.

Recipe by: Adapted from The Cuisines of Mexico by Diana Kennedy

Posted to TNT Recipes Digest by jaclyn@itexas.net (Jack Dickson) on Mar 6,
1998