Coconut Flan with Crispy Coconut Cookies

Name: Coconut Flan with Crispy Coconut Cookies
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 10
Cuisine: Spanish, European
Ingredients: 765 grams coconut milk; 2 reserved egg whites, lightly beaten; 2 egg yolks, whites reserved for cookies; 6 eggs; 118 milliliters all-purpose flour; 0 teaspoons salt; 59 milliliters sugar; 118 milliliters sugar, plus 2/3 cup; 3 Tbsps sweetened flake coconut; 4 Tbsps unsalted butter, melted; 2 teaspoons vanilla extract; 2 Tbsps water

Coconut Flan with Crispy Coconut Cookies might be just the European recipe you are searching for. This recipe serves 10. One serving contains 372 calories, 7g of protein, and 28g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of sugar, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.

Instructions

Preheat oven to 325 degrees F.

Equipment you will use

Oven

In a small saucepan combine the 1/2 cup sugar until with 2 tablespoons water and heat until the sugar is completely dissolved and it turns a golden brown color. Carefully pour the caramelized sugar into the bottom of a 10-inch cake pan. Tilt the pan, from side to side, in a circular motion swirling the sugar around so that evenly coats the bottom of the pan.

Ingredients you will need

Sugar

Water

Equipment you will use

Cake Form

Sauce Pan

Place the cake pan into a baking dish large enough to accommodate the cake pan and set aside to cool. The sugar will harden as it cools.

Ingredients you will need

Sugar

Equipment you will use

Baking Pan

Cake Form

In a large mixing bowl combine eggs, egg yolks, salt, vanilla, remaining 2/3cup sugar and coconut milk.

Ingredients you will need

Coconut Milk

Egg Yolk

Vanilla

Sugar

Egg

Salt

Equipment you will use

Mixing Bowl

Whisk until well blended.

Equipment you will use

Whisk

Pour custard mixture into the cake pan over the caramelized sugar.

Ingredients you will need

Custard

Sugar

Equipment you will use

Cake Form

Place the flan into the oven and pour warm water into the baking dish so that it comes up about 1 1/2-inches up the side of the cake pan.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Cake Form

Oven

Bake at 325 degrees F for 1 hour or until knife inserted near center comes out clean.

Equipment you will use

Oven

Knife

Remove from the oven and let cool to room temperature. Chill for at least 1 hour or overnight in the refrigerator. To unmold the flan, run a knife around the edge of the cake pan and invert onto a plate.

Equipment you will use

Cake Form

Knife

Oven

Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In a medium bowl, sift together the flour, sugar, and salt. Beat in the egg whites and melted butter until well incorporated.

Ingredients you will need

Egg Whites

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Spoon out batter, about 1/2 a tablespoon at a time, onto a parchment lined baking sheets.

Equipment you will use

Baking Sheet

Spread cookies into 2 to 3 inch circles about 1/8-inch thick.

Ingredients you will need

Spread

Sprinkle with coconut and bake 6 minutes or until slightly browned. Allow to cool completely on the baking sheets. Carefully peel from parchment and serve with coconut flan.

Ingredients you will need

Coconut