White Chocolate Coconut Flan

Name: White Chocolate Coconut Flan
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Spanish, European
Ingredients: 12 servings Semisweet chocolate and white baking chocolate, melted; 387 grams can coconut milk; 1 cinnamon stick (3 inches); 12 servings Large flaked coconut, toasted; 1 teaspoons coconut extract; 113 grams cream cheese, softened; 3 egg yolks; 3 eggs; 237 milliliters half-and-half cream; 355 milliliters white baking chips; 118 milliliters sugar; 1 teaspoon vanilla extract; 2 Tbsps water

White Chocolate Coconut Flan might be just the dessert you are searching for. This recipe makes 12 servings with 374 calories, 5g of protein, and 29g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of European food. A mixture of baking chips, half-and-half cream, egg yolks, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It is a good option if you're following a gluten free diet. If you like this recipe, you might also like recipes such as Coconut Flan (Flan de Coco), Flan de Coco (Coconut Flan), and Red, White and Blue (White Chocolate Mousse, Blueberry Gelee, Coconut Dacquiose with Hazelnut Cookie).

Instructions

In a large heavy skillet, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat until sugar is dissolved, gently swirling pan occasionally. Cover and bring to a boil over medium-high heat. Cook for 1 minute.

Ingredients you will need

Sugar

Water

Equipment you will use

Frying Pan

Uncover pan; continue to boil and gently swirl pan until syrup turns a light amber color, about 3 minutes. Immediately remove from the heat and quickly pour into an ungreased shallow 10-in. round baking dish, tilting to coat bottom of pan.

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Syrup

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Baking Pan

Place dish in a large baking pan; let stand for 10 minutes.

Equipment you will use

Baking Pan

Meanwhile, in a large saucepan, heat the coconut milk, cream and cinnamon until bubbles form around sides of saucepan. Stir in baking chips until melted.

Ingredients you will need

Baking Pieces

Coconut Milk

Cinnamon

Cream

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Sauce Pan

Remove from the heat.

In a large bowl, beat cream cheese and sugar until smooth.

Ingredients you will need

Cream Cheese

Sugar

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Bowl

Add eggs and egg yolks, one at a time, until blended. Stir 1 cup warm milk mixture into egg mixture; return all to pan, stirring constantly.

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Egg Yolk

Egg

Milk

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Frying Pan

Add extracts. Slowly pour into prepared dish.

Add 3/4 in. of boiling water to larger pan.

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Water

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Frying Pan

Bake, uncovered, at 325° for 45-55 minutes or until center is just set (mixture will jiggle).

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Oven

Remove baking pan from water bath; cool for 1 hour. Chill overnight.

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Water

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Baking Pan

To serve flan, carefully run a knife around edge of pan to loosen; invert onto a rimmed serving dish.

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Knife

Frying Pan

Garnish with melted chocolate; sprinkle with coconut. Refrigerate leftovers.

Ingredients you will need

Chocolate

Coconut

Equipment

Ingredients

Servings:

12servings

Semisweet chocolate and white baking chocolate, melted 387grams

can coconut milk 1

cinnamon stick (3 inches)12servings

Large flaked coconut, toasted 1teaspoons

coconut extract 113grams

cream cheese, softened 3

egg yolks 3

eggs 237milliliters

half-and-half cream 355milliliters

white baking chips 118milliliters

sugar 1teaspoon

vanilla extract 2Tbsps

water

Recommended wine: Cream Sherry, Port, Tempranillo, Moscato Dasti, Grenache, Albarino

Creme Caramel works really well with Cream Sherry, Port, and Tempranillo. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.