Two "firsts" on one day (yesterday)- cracking a coconut AND making flan! A great success - a great recipe. I read and followed some other's notes: used canned coconut milk in place of evap. milk, used half heavy cream and half 2% milk for the 1/2 cup of milk, added about 1 tsp Mexican vanilla and about 3/4 tsp coconut extract (only because I happened to have some). I sprinkled about 1 T. of the finely shredded coconut over the top before baking (next time I'll try toasting it first). I did bake in a water bath to ensure even cooking, and perfectly done in 45 min., as per the recipe. Another good trick, as someone suggested, is to place your empty baking dish in the oven to warm up good before you pour in the caramel - it coats smoothly and beautifully with no effort!! I'm sure it would come out just as wonderful using the evap. milk. The most difficult part is WAITING to eat it! (No one waited 9 hours....and now it's ALL GONE!)
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Two "firsts" on one day (yesterday)- cracking a coconut AND making flan! A great success - a...