Heat oven to 350°F. Have ready an 8-inch square baking pan and a large roast ing pan.
Put 1/2 cup of the sugar and the water in a small heavy saucepan over medium-high heat. Bring to a boil, swirling pan until sugar dissolves. Boil 3 minutes or until syrup turns golden amber. (Watch carefully that it doesn’t get dark or it will taste burned.) Immediately pour into baking pan. Holding pan with potholders, tilt to coat bottom completely.
In a large bowl, beat eggs and coconut milk until well blended. Beat in remaining sugar and the milk. Pour into baking pan.
Place baking pan in roasting pan. Add hot water to roasting pan to come halfway up sides of smaller pan.
Bake 55 minutes to 1 hour until a knife inserted near center comes out clean. Remove from water and let cool completely. Cover and refrigerate at least 4 hours or up to 4 days.
To serve: Run a thin knife around edges of custard. Place inverted rimmed serving plate over pan. Holding plate and pan together, carefully turn both over. Lift pan and let syrup run onto plate. Garnish with coconut and pineapple.
Calories 346 Fat 20g Saturated fat 0 Cholesterol 183mg
Sodium 81mg Carbohydrate 38g Fiber 0
This recipe has been added to the following public cookbooks:
ShortyByNature's International Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | Cynthia
09/04/08 01:10 PM | MeasurementsThe recepe calls for 51 cups of sugar!!! Think there's a typo here?! Since I've made flan before, I believe it should read "1 Cup of Sugar"
I haven't tried this recepe yet although it sounds wonderful! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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