Saturday, February 13, 2010

Pineapple upside down Coconut Flan

I got the idea to make this desert from one of my favorite cocktails, Pina Colada. Pineapple and Coconut goes so well together and being from a tropical country Burma, coconut is a favorite in deserts. I found the original coconut flan recipe here for flan and modified it. This is the modified recipe.

Flan batter:
5 Whole eggs
1 can sweetened condensed milk
1 can coconut milk
1/3 cup heavy cream
1 tablespoon vanilla extract

Preheat the oven to 350° F. In a medium bowl, using an electric mixer, mix the eggs and egg yolks for 2 to 3 minutes. Add the condensed milk, heavy cream, coconut milk, and vanilla extract and mix for 1 more minute.Carefully pour an equal amount of the flan mixture into the ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin.

Caramelize some pineapple tibits with a lil butter and brown sugar. Sprinkle coconut flakes if you like as well.
Spoon some in ramekins.
Pour in flan batter.
Bake in a water bath in oven for 1 hour.
So yummy!

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