Chamorro Coconut Flan
Chamorro Coconut Flan is a delicious dessert that originates from the Guamanian cuisine. This creamy and rich flan is infused with the tropical flavors of coconut, making it a delightful treat for any occasion.
Ingredients
- 6 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup sugar
Instructions
- In a small saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns into a golden caramel.
- Pour the caramel into a 9-inch round baking dish, tilting the dish to evenly coat the bottom. Set aside to cool and harden.
- In a large bowl, whisk together the eggs, sweetened condensed milk, coconut milk, and vanilla extract until well combined.
- Pour the mixture over the hardened caramel in the baking dish.
- Cover the baking dish with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
- Bake in a preheated oven at 350°F (175°C) for 1 hour, or until the flan is set but still slightly jiggly in the center.
- Remove the flan from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edge of the flan and invert it onto a serving plate. The caramel will create a luscious sauce for the flan.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
9-inch round baking dish Small saucepan Large bowl Aluminum foil Roasting pan
Tools
Whisk Knife
Serving suggestions
Serve the Chamorro Coconut Flan chilled for a refreshing and indulgent dessert.
Tips & tricks
Be careful when working with the hot caramel to avoid burns.
Cost
$10