Puerto Rican Coconut Custard
- 1 and 3/4 cups sugar
- 6 eggs lightly beaten
- 2 cups evaporated milk
- 1 cup coconut milk
- 1 cup grated coconut
This is a typical Puerto Rican dessert known as Flan de Coco.
- Put 1 cup sugar into a small, heavy sauce pan and set it over medium heat.
- Cook, stirring with a wooden spoon until the sugar caramelizes.
- Have ready a 2 quart porcelain mold warmed with boiling water, and dried.
- Pour in the caramel, turning the mold, so that the caramel coats the bottom and an inch or so of the sides. Set aside.
- Add the remaining 1/4 cup sugar to the eggs.
- Pour the evaporated milk and coconut milk into a sauce pan, to scalding point and slowly pour into the egg mixture, stirring with a wire whisk.
- Add the coconut and pour into the caramelized mold.
- Set the mold in a pan of hot water and bake in a preheated 350 degree oven for 1 hour or until a tooth pick inserted in the middles comes out clean.
- Cool completely, then unmold onto a serving platter.
- If there is any caramel left in the mold, add a little hot water and set the mold over medium heat until the caramel dissolves, then pour it over the flan.