Ingredients
12
12 servings
- •1.5 cups white sugar
- •1 (14 ounce) can sweetened condensed milk
- •1 (12 fluid ounce) can evaporated milk
- •6 eggs
- •0.5 cup milk
- •0.5 cup fresh shredded coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1 cup sugar in a small saucepan over medium heat. Cook gently without stirring, but shake occasionally until sugar is melted. Continue cooking until sugar turns golden brown, then pour into a large glass baking dish. Rotate and tilt the dish to spread caramel evenly over the bottom. Set aside for caramel to cool and harden, about 15 minutes.
- Add condensed milk, evaporated milk, eggs, milk, coconut, and remaining 1/2 cup sugar to a blender. Blend until smooth, about 3 minutes. Pour over hardened caramel in the baking dish.
- Bake in the preheated oven until custard is set, about 45 minutes. Allow flan to cool for 30 minutes at room temperature. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate until completely chilled, 8 hours to overnight.
- To serve, carefully invert flan onto a rimmed serving plate; let caramel sauce flow over flan.
Nutritional Facts
Per 12 servings
- Calories: 297
- Carbohydrate: 47g
- Fat: 9g
- Fiber: 0g
- Protein: 8g
- Sugar: 47g
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