So, my husband was tagged in a recipe on Facebook by a dear friend of his that is Brazilian. The recipe was of coconut flan. Being the Colombian that I am (okay, well, just half – but still!), I figured that I could make a flan no problem for my husband. I do after all, love to cook and bake and make my husband’s belly full (and by osmosis – help his co-workers out as well).
I couldn’t find the flan pan that my mother gave me a few years back (see, told you I was Colombian), so I went to use a pan my MIL gave me that was about the same size. It’s a pretty nifty pan that has a compartment that you can just flip out and out comes the bottom of the pan. (I used this pan to make Khloe’s smash cake a few weeks back for her birthday.) I figured that would work perfectly! – Boy was I wrong. So, so wrong. While I was letting my sugar get hard as a rock on the bottom of the pan (to make the yummy sugary top of the flan), my husband called to tell me he was on his way home and to see what I was doing. I was SO excited and told him that I was making him the flan he’d be asking about for a few days. As I was listing off the ingredients I used, I turned around and my flan mixture was seeping out of the bottom of the pan onto the counter, the floor, underneath my stove… it was a huge mess. I told my husband I had to go, quickly hung up, and mumbled some things that are better left unsaid again.
I was so frustrated that I wasn’t able to deliver what I said I would and I had no pictures of recipe to follow for my followers – yeah, I’m a dork. But, it’s cool.
Anyway, I’m not a quitter and once I got over my initial, “damn it! I just wasted all of that food” I decided to make it again today while my husband is working some mad overtime. I won’t tell him I’ve made anything until it’s done and looks pretty and I have a picture of it. 😉
Below, I’ll give y’all the recipe and the directions on how to make it. I got the recipe from my mama because the initial recipe I tried called for way too many extra things and ain’t nobody got time for that!
~4 large eggs, lightly beaten
~1 14oz can of evaporated milk
~1 140z can sweetened condensed milk
~1/3 cup plus two tablespoons of granulated sugar (for the bottom of the flan pan)
~1/3c shredded coconut (optional – I wouldn’t have used it if my husband wouldn’t have asked for it – I am not a coconut person really)
~1 tsp vanilla extract
~Take the granulated sugar and put it into a small saucepan on medium heat. It takes a good while for it to melt, so make sure to keep on top of it.
~While the sugar is melting, combine all of the ingredients above in a bowl and set it aside.
~Once your sugar is melted and liquid, pour it into the bottom of your flan pan. Let it harden. It usually takes about 10-12 minutes.
~Once your sugar is hardened on the bottom of your flan pan, pour the mixture on top of the sugar. Close the flan pan.
~Preheat the oven to 350 degrees F.
~Get a large Pyrex baking dish and fill it about half way with water to make a water bath. The flan pan shouldn’t float, it should just sit there nicely.
~Cook for about 1 hour and 15 minutes. Check around the 1 hour mark (open the lid and use a toothpick, if it comes out clean – great – if not, let cook another 15 minutes and check again. You’d rather it be a bit overcooked than under-cooked. Under-cooked will make for a soggy mess!
~Once it’s cooked, let it sit to cool completely. Put it in the fridge (inside the flan pan) for *at least* 4 hours (overnight is recommended – but who the heck wants to wait?!).
~Once it’s completely cooled, ENJOY! Drop a photo below of your yummy coconut flan!!