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Food & Entertaining

Coconut-Lime Flan

Author: Chef Allan Schanbacher
Issue: January, 2009, Page 245
Serves 6 to 8

1 1/4 cups sugar
¼ cup warm water
Juice from 1 lime

5 large eggs
4 large egg yolks
½ cup sugar
3 cups milk, heated in microwave for 2 minutes
131/2-ounce can coconut milk
Zest from 2 small limes 
1 cup shredded coconut, toasted until a light golden brown (optional garnish)

Photo by Werner Segarra
Place sugar into a small pot and place over medium-high heat. The sugar will melt and then start to color. Stir with handle of a wooden spoon if it gets too dark on the edges. Cook until sugar is a dark golden color. Carefully place pot in the sink and add water and lime juice, stirring with a long-handled spoon until smooth. (Caution: Mixture will be very hot; avoid splattering.) Pour into a 2-quart round soufflé dish. Tilt dish so caramel covers the bottom; set aside.

1. Preheat oven to 325 degrees. In a large mixing bowl, add eggs, yolks and sugar; whisk until pale yellow and smooth. Slowly add the milk as you whisk. Add coconut milk and stir until sugar is dissolved. Stir in zest.
2. Slowly pour custard into the caramel-lined dish and set the dish into a hot-water bath (a roasting pan filled with enough hot water to come two-thirds of the way up the outside of the custard dish). Gently place water bath with custard dish into oven. Bake 1 hour and 40 minutes or until custard is set; remove from oven.
3. Lift the dish out of the water bath and let cool to room temperature. Place in refrigerator overnight.
4. The next day, run a knife around the inside edge of the dish and place a plate over the top. Flip the dish over so custard falls onto the plate, leaving enough room for the caramel sauce to run around the rim of the plate.

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