Coconut flan with caramel sauce
Ingredients
1 ½ cups sugar (for the caramel)1 tin evaporated milk (Clavel)
1 tin condensed milk (Nestlé)
1 cup freshly grated coconut or where necessary: 1 tin sweet coconut milk (Calahua)
10 whole eggs
Method:
There are coconut palms all along the Nayarit coast. The whole coconut can be used: the milk, the fruit and then the shell - for arts and crafts.When making the caramel, you need to pay great attention as a sugar burn is very painful. The flan can be made in a large mould or in 10 individual moulds. They need to cook in a bain-marie. (Bain-marie: place the mould with the covered flan in a larger mould that has water in it and cook in the oven at 175ºC for one hour - for the single mould - or for 30-35 minutes - for the individual moulds.)
With the liquid sugar in the mould/s, add in the already blended mixture and bake. Do not remove from moulds when hot. The flan/s must be left to stand so the flan does not break when removed.
Caramel sauce
1 cup sugar (to be melted)
Add beating in (hot):
½ cup butter
1 cup cream
and the sauce is ready. It can be aromatized with coconut extract or left au naturel.
Decorate with red fruits.
