Coconut Flan with a Twist

Ingredients

In this Aromanian adaptation of the Mexican Flan de Coco, we incorporate the unique flavors and ingredients of Aromanian cuisine. While the original recipe uses traditional Mexican ingredients, such as condensed milk and vanilla extract, our Aromanian version replaces them with local ingredients like fresh coconut milk and Aromanian vanilla pods. This adaptation adds a distinct twist to the classic flan, infusing it with the authentic flavors of Aromanian cuisine. We alse have the original recipe for Flan de coco, so you can check it out.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 Aromanian vanilla pods 4 Aromanian vanilla pods
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 38g (36g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, combine the coconut milk, whole milk, and Aromanian vanilla pods. Heat the mixture over medium heat until it reaches a gentle simmer. Remove from heat and let it cool for 10 minutes.
3. 3.
   In a separate saucepan, melt the sugar over medium heat until it turns into a golden caramel. Pour the caramel into a round baking dish, swirling it around to coat the bottom evenly.
4. 4.
   In a mixing bowl, whisk together the eggs and salt until well combined. Slowly pour the warm milk mixture into the eggs, whisking continuously.
5. 5.
   Strain the custard mixture through a fine-mesh sieve into the prepared baking dish. This step ensures a smooth and silky texture.
6. 6.
   Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
7. 7.
   Carefully transfer the roasting pan to the preheated oven and bake for 45-50 minutes, or until the flan is set but still slightly jiggly in the center.
8. 8.
   Remove the flan from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to allow it to fully set.
9. 9.
   To serve, run a knife around the edges of the baking dish to loosen the flan. Place a serving plate on top of the dish and invert it to release the flan. Garnish with shredded coconut and serve chilled.

Treat your ingredients with care...

• Aromanian vanilla pods — Split the vanilla pods lengthwise and scrape out the seeds using the back of a knife. Use both the seeds and the pods to infuse the milk with a rich vanilla flavor.

Tips & Tricks

• To achieve a smooth and silky flan, make sure to strain the custard mixture before pouring it into the baking dish.
• For a more intense coconut flavor, you can substitute half of the whole milk with additional coconut milk.
• If you prefer a stronger caramel flavor, cook the sugar for a few extra minutes until it turns a deeper amber color.
• To prevent the flan from cracking, avoid overbaking it. The center should still have a slight jiggle when you remove it from the oven.
• Allow the flan to cool completely before refrigerating to ensure it sets properly.

Serving advice

Serve the Aromanian Coconut Flan chilled for the best taste and texture. It can be enjoyed on its own or accompanied by a dollop of whipped cream and a sprinkle of toasted coconut flakes.

Presentation advice

To enhance the presentation of the Aromanian Coconut Flan, you can drizzle a caramel sauce over the top and garnish with fresh mint leaves. Serve it on a decorative dessert plate for an elegant touch.