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  Coconut Flan



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3/4 cup sugar, divided
2 cans coconut milk, full fat preferred
6 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond OR coconut extract
tiny pinch of salt

Preheat oven to 325 degrees.
Select an ovenproof casserole, pie pan or bundt cake pan for the flan.
Prepare a water bath by finding a roasting pan large enough to hold the flan pan.
Fill roasting pan with enough water to cover one quarter of the outside of the empty flan pan.
In a heavy skillet or saucepan over medium heat, melt 1/4 cup sugar.
Stir constantly until it forms a dark golden syrup.
Immediately remove from heat and pour into the bottom of the flan pan.
Don’t worry if it isn’t even, it will melt and distribute itself evenly.
Whisk together remaining ingredients. Be sure to add the eggs all at once and
beat until completely incorporated. Strain mixture into flan pan.
Place in water bath and bake 30-45 minutes, until set.
Test for doneness by inserting a silver knife—it should come out clean.
Invert immediately onto serving platter. Let cool before serving or refrigerating.
Cover and refrigerate leftovers.

Copyright © 2018 Stefanie Samara Hamblen