Serious Coconut Flan

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup heavy cream
• 1 cup half-and-half (or 1/2 c. heavy cream + 1/2 c. milk)
• 5 large eggs
• 1/2 cup confectioners' sugar
• 1/4 cup packed brown sugar
• 1/4 cup moist sweetened flaked coconut, lightly toasted
• 2 tablespoons coconut liqueur
• 2 tablespoons coconut snow powdered drink mix (available in most liquor stores - it's in a round container and has a powdery consistency)
• 2 tablespoons coconut syrup
• 1/4 teaspoon cinnamon
• 6 -8 tablespoons granulated sugar, for coating cups

Recipe

• 1 preheat oven to 325 degrees.
• 2 whisk cream, half& half, and eggs together.
• 3 add confectioner's sugar and brown sugar and whisk.
• 4 blend in toasted coconut, liqueur, snow, syrup, and cinnamon.
• 5 set this aside.
• 6 in a heavy saucepan heat the 6-8 tbs sugar just to dissolve and golden.
• 7 immediately pour this sugar syrup into 6-8 individual ovenproof custard cups (dividing equally among them) just to coat bottoms of cups.
• 8 pour the reserved coconut mixture into the cups (also dividing equally).
• 9 place cups in a large roasting pan and fill pan halfway up the cups with water ('waterbath').
• 10 bake for 1 hour (checking that water doesn't boil or flan will curdle-- if it does start to boil, just reduce oven temperature[i've never had that problem]).
• 11 remove cups from water bath and cool to room temperature.
• 12 run knife along the edges of each flan to loosen, cover each with plastic wrap, and refrigerate for at least 2 hours or overnight.
• 13 invert the flans onto plates and garnish with whipped cream, if desired.
• 14 note: cooking time does not include refrigeration time.