← Back to Search Results
Cuban
Coconut Flan with Curried Custard Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Flan de Coco La Guarida

The street outside the elegant old mansion is in disrepair. Inside, in what was once the grand entrance hall, a couple of stray dogs are camping out on dirty marble floors, and a poor family has set up housekeeping. Climbing the crumbling staircase, you may begin to have reservations about this culinary adventure, but at the second landing there is a large black door. Ring the bell and a face appears at the peephole. When you are recognized, the door swings open and you step into La Guarida, a world of well-dressed patrons and great food. The innovative menu features new Cuban recipes like this delicate coconut flan served with a subtle but exotic custard sauce.

Yield: Serves 6

Ingredients

  • 1½ cups sugar
  • 1 cup half and half
  • 5 large eggs
  • 1¾ cups thick fresh coconut milk, or 1 (13.5-ounce) can unsweetened coconut milk
  • 1½ teaspoons pure vanilla extract
  • Curried Custard Sauce
  • Guava Sauce

Directions

Place 6 individual 6-ounce metal flan molds or ovenproof custard cups in a baking pan large enough to hold them without touching each other.  Place ¾ cup of the sugar in a heavy-bottomed saucepan.  Set the saucepan over medium heat and cook, stirring, until the sugar melts and the syrup takes on an amber tinge, 8 to 10 minutes.  Quickly but carefully pour a portion of the caramel into each mold, immediately tilting the mold to evenly coat the bottom with caramel.

Preheat the oven to 325 degrees F.  In a heavy-bottomed saucepan, combine the half-and-half and the remaining ¾ cup sugar.  Simmer, stirring, until sugar is dissolved; set aside. 

In a large mixing bowl, whisk the eggs until just combined, then slowly whisk in the half-and-half mixture, coconut milk, and vanilla.  Strain the custard through a fine sieve into a clean bowl, then ladle it into the caramel-coated molds.  Place the baking pans on the middle rack of the oven and pour enough boiling water around the molds to come two thirds of the way up the sides of the molds.  Carefully slide the rack back into the oven.  Bake the flans for 50 to 60 minutes, until barely set in the middle.  Remove the pan from the oven and let the custards cool slowly in the water bath.  Refrigerate until ready to serve, at least one hour.

When ready to serve, run a thin-bladed knife around the edge of each flan, penetrating about ½ inch below the surface.  Turn the molds over onto individual dessert plates.  One by one, grasp the plate and the mold firmly and shake up and down until the flan drops onto the plate.  Carefully remove the molds and allow the caramel to drizzle over the flans.

Spoon a ribbon of Curried Custard Sauce around each flan. Place 3 or 4 dots of Guava Sauce in the custard sauce and draw the tip of a paring knife through the dots to make a decorative pattern. Serve immediately.


© 2006 Beverly Cox
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Curried Custard Sauce or Guava Sauce. For nutritional information on Curried Custard Sauce or Guava Sauce, please follow the links above.

438kcal (22%)
77mg (8%)
1mg (2%)
97mcg RAE (3%)
256mg
39mg
8g
50g
0g
54g
191mg (64%)
84mg (4%)
17g (83%)
23g (35%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
amor-y-tacos Amor Y Tacos
by Deborah Schneider
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
west-coast-cooking West Coast Cooking
by Greg Atkinson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?