Recipe: Toasted Coconut Flan

Serves 8

INGREDIENTS

Caramel:

• 1 cup granulated sugar
• 1/4 cup water
• 2 tablespoons lemon juice

Combine the sugar, water and lemon juice in a saucepan. Bring to a rapid simmer and cook, without stirring, until amber brown. Carefully and immediately pour into a 9" glass pie plate. Set aside to harden while making the custard.

Custard:

• 1 15.5 oz. can unsweetened coconut milk
• 1 cup evaporated milk
• 1 cup granulated sugar
• 6 large eggs - room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinammon
• 1/2 teaspoon kosher salt

Preheat oven to 350 degrees.

Warm the coconut and evaporated milk in a saucepan to a simmer.

Whisk together the sugar, eggs, vanilla, cinnamon and salt. Slowly add a few spoonfuls of the warm milk to the mixture combined. Once warmed, add the mixture to the saucepan and cook for a minute. Strain into a bowl to remove any cooked egg particles.

Slowly drizzle the strained mixture into the pie plate with the hardened caramel.

Place the pie plate into a roasting pan. Transfer to the oven then carefully add enough warm water to cover half the height of the pie plate to create a water bath.

Bake until the custard is set (40-50 minutes). Remove from the oven and cool for 30 minutes in the water bath.

ENJOY!