Flan de Coco

Coconut Custard

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 14 oz. sugar
  • 6 eggs, lightly beaten
  • ¾ pint evaporated


Put ½ lb. of the sugar into a small, heavy saucepan and set it over a medium heat. Cook, stirring with a wooden spoon until the sugar caramelizes. Have ready a 3-pint porcelain mould warmed with boiling water, and dried. Pour in the caramel, turning the mould so that the caramel coats the bottom and an inch or so of the sides. Set aside.

Add the remaining sugar to the eggs. Pour the eva