Coconut Caramel Flan

Name: Coconut Caramel Flan
Cuisine: French
Ingredients: ½ cup dark rum; 1 fresh pineapple, peeled and core removed; 2¼ cups milk of your choice; Finely grated meat of 1 fresh coconut or ¾ cup packed dried unsweetened coconut flakes; 1¼ cups granulated sugar; ¼ cup water; 4 large eggs; 2 large egg yolks; Finely grated meat of 1 fresh coconut or ¾ cup packed dried unsweetened coconut flakes; Finely grated meat of 1 fresh coconut or ¾ cup packed dried unsweetened coconut flakes

Preparation info

FFR—
8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Inspired by the Haupia of Hawaii. Beware of the fact that coconut contains plenty of saturated fats.

Ingredients

1¼ cups granulated sugar
¼ cup water
2¼ cups

Americas
Europe
United States
France
Hawaii
Dessert
Mediterranean
Gluten-free
Vegetarian

Method

Put ½ cup of the sugar and the water in a skillet. Bring rapidly to a boil and cook to a medium dark caramel. Evenly coat a 3-cup soufflé mold with the caramel and let cool.

Scald the milk, then place it and the coconut in a blender or food processor, and blend until smooth. Let stand for 30 minutes at room temperature, then refrigerate for