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Flan De Coco (Coconut Flan)

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      Title: FLAN DE COCO (COCONUT FLAN)
 Categories: Desserts, Cuba, Update
      Yield: 8 Servings
 
      1 c  Sugar
      2 c  Half-and-half or light cream
      4 lg Eggs, lightly beaten
      2 lg Egg yolks
    1/2 c  Tightly packed finely
           -chopped shredded sweetened
           -coconut
    1/2 ts Vanilla extract
           Fresh berries for garnish
      1 ea Preheat the oven to 350
           -degrees. In a small, heavy
           -saucepan over
 
  medium heat, cook 1/2 cup of the sugar, stirring constantly after it
  starts to bubble, until it caramelizes, 6 to 8 minutes. Divide the
  syrup among 8 custard cups, or pour into a 2-quart ovenproof mold,
  and swirl to coat the bottom. Set aside. 2. In a medium-size, heavy
  saucepan over medium heat, heat the half-and-half and sugar almost to
  scalding, and set aside. 3. In a large bowl, whisk the eggs and yolks
  together until blended. Gradually add the cooled half-and-half,
  coconut, and vanilla, and mix well. 4. Pour the mixture into the
  prepared custard cups or mold, place in a large pan, and fill the
  outer pan with lukewarm water two thirds the height of the cups or
  mold. Bake 1 hour for a large mold and slightly less for custard
  cups, or until a cake tester inserted in the flan comes out clean.
  Remove from the water bath, allow to cool to room temperature, cover,
  and refrigerate. 5. To unmold, run a knife along the inner edge of
  the mold or cups and invert the custard onto a plate. Spoon the
  caramel over the top and garnish with fresh berries. Makes 8 servings
  Variation: Combine 1 pint of berries with sugar to taste, puree in a
  food processor fitted with a steel blade or blender, and spoon around
  the flan. FLAN DE COCO Coconut Flan
 
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