Mom’s coconut flan

The coconut addition to this flan brings texture and a toasty nuttiness, as well a deliciously tropical touch.

Mom’s coconut flan Credit: Kitti Gould

• serves

  8

• prep

  30 minutes

• cook

  1:30 hour

• difficulty

  Mid

Stream free On Demand

Hand Me Down Recipe

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 100 g white sugar
• 2 large eggs
• 340 ml can evaporated milk
• 410 g can sweetened condensed milk
• 1 tsp good quality vanilla extract

Coconut

• 100 g white sugar
• 100 g flaked coconut, finely chopped

Chilling time: overnight

Instructions

1. Heat a fan-forced oven to 160˚C. For the coconut, place the sugar and 100 ml water in a small saucepan and stir over medium heat until the sugar has dissolved. Add the finely chopped coconut to the syrup and simmer over low heat for 10–15 minutes. Remove from the heat, drain and cool, reserving the coconut. The syrup can be used for another purpose.
2. Pour the sugar into a small heavy-based saucepan and add 2 tablespoons water but do not stir. Bring to a boil over medium-high heat and allow it to turn into a deep amber coloured caramel. As soon as it reaches an amber colour, pour it into a non-stick loaf pan and set aside.
3. Crack the eggs in a bowl and beat well. Add the evaporated milk and whisk until well combined. Add the condensed milk and vanilla and mix gently to combine. Gently mix in the drained coconut.
4. Pour the custard into the loaf pan on top of the caramel and cover with foil. Place the tin in a large roasting dish lined with a kitchen towel to prevent movement, then pour boiling water halfway up the side of the loaf tin. Bake for 1 hour and 15 minutes or until just set. Remove from heat, take out of the water bath and cool overnight in the refrigerator Invert onto a platter just before serving.

 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Hand Me Down Recipe

Watch The Full Episode Here

G

Watch The Full Episode Here

G