Coconut Flan With Fruit Salsa

Course : Custards
Serves: 10
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 cups whole milk
2/3 cup heavy cream
2/3 cup coconut milk -- canned
7 large eggs
3 large egg yolks
2 1/2 cups granulated sugar -- divided
1 tablespoons water
1/2 cup coconut flakes -- toasted
---Fruit Salsa---
1 cup diced mango -- or cantaloupe
1 cup diced papaya
1 cup diced pineapple
1/4 cup coconut rum -- or pineapple juice
1/2 teaspoon rum extract
2 tablespoons granulated sugar

Preparation / Directions:

FLAN In small stainless steel saucepan, scald the cream, whole milk and coconut milk. In a mixing bowl, combine eggs, egg yolks and 1 1/2 cups sugar. Slowly add the warm milk mixture to the egg mixture, stirring constantly to avoid cooking the eggs. Strain through a fine sieve. Set aside while you prepare the pan. In a small saucepan combine the remaining 3/4 cup sugar and water. Cook over medium heat until sugar is golden brown. While still hot pour into an 8-inch pie plate, tilting to coat the entire bottom. Allow to cool for 3-4 minutes. Pour in the flan mixture and place in water bath (place pie plate in another larger dish three-quarters filled with warm water). Bake in preheated 300-degree F. oven for 1 hour or until firm. Cool completely. Carefully run a knife around edge of plate and turn out onto platter. Serve wedges of flan topped with Fruit Salsa and sprinkled with toasted coconut. FRUIT SALSA In a medium bowl combine all ingredients.


Nutritional Information:

414 Calories (kcal); 17g Total Fat; (36% calories from fat); 7g Protein; 60g Carbohydrate; 223mg Cholesterol; 83mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Custards Recipes