← 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

new-american-table New American Table
by Marcus Samuelsson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
raos-cookbook Rao's Cookbook
by Frank Pellegrino
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
spice Spice
by Ana Sortun
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lucid-food Lucid Food
by Louisa Shafia
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?