Coconut Caramel Flan

Coconut Caramel Flan

Similar to Creme Caramel, except this flan is the result of combining Coconut Milk and Half-and Half.

Yield:  12 Servings

Ingredients

1 3/4 cups of granulated sugar 
pinch of salt
3 large whole eggs
5 large egg yolks
1 1/2 cups of coconut milk
1 cup of half-and half
1 cup of shredded coconut

Pre-heat the oven to 325 degrees Fahrenheit and place an oven rack in the middle.

Prepare a bain-marie on a shallow baking pan.  Place a 9-inch pie dish in the center of the pan.  Fill the baking pan with enough boiling water to come halfway up the sides of the pie dish;  carefully place the baking pan into the oven.

Place 3/4 cups of the sugar in a heavy, medium skillet, place over a medium-high heat, and cook until the sugar melts and changes colour to a medium-dark brown, approximately four minutes.  Remove from heat and pour into the pie dish.

In a large bowl, use a whisk to mix the remaining sugar, salt, eggs, yolks, and shredded coconut; then add the coconut milk and half-and half and mix until thoroughly combined.

Pour the custard into the pie dish and transfer to the oven.  Bake in the bain-marie until the flan is almost set, approximately 45 minutes.  Transfer the baking pan to a wire rack until the water cools, then transfer the pie dish to a wire rack to cool completely.

To serve, run a knife between the flan and pie dish.  Place a plate on top of the flan and invert.   Slice flan and serve.