Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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160 GLUTEN-FREE ENTERTaiNiNG

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160 GLUTEN-FREE ENTERTaiNiNG

Creamy Coconut Flan

•Soy-free •Nut-free

Flan is a baked custard with a creamy consistency and a golden caramel sauce that is rich

and sweet. Garnish this with toasted coconut to make it extra special.

½ cup (100 g) granulated sugar

4 eggs

1 cup (235 ml) half-and-half

1 can (14 ounces, or 400 ml)

coconut milk

1 can (14 ounces, or 400 ml)

sweetened condensed milk

1 tablespoon (15 ml) vanilla extract

Preheat the oven to 325 ̊F (170 ̊C, or gas mark 3).

Place the sugar in a small saucepan over medium-high heat. Cook

without stirring for about 5 to 6 minutes, or until melted and caramelized

to a golden brown color. Pour into the bottom of a deep-dish pie plate,

quickly swirling to coat the bottom of the pan with the sugar.

Combine the eggs, half-and-half, coconut milk, sweetened condensed

milk, and vanilla in a blender. Blend until smooth and creamy and pour into

the pie plate.

Fill a large pan with 1 inch (2.5 cm) of very hot water. Place the pie plate

inside the water bath and place into the oven. The water bath will help the

flan cook evenly.

Bake for 1 hour to 1 hour and 15 minutes, or until the flan is set and only

jiggles slightly.

Remove from the oven and the water bath. Let cool to room

temperature. Refrigerate for several hours until cold. To unmold the flan,

run a sharp knife around the perimeter of the flan to loosen it from the pie

plate. Place a large flat serving plate on top of the pie plate, then quickly

and carefully invert the pie plate so that the flan is now on the plate.

Carefully lift the pie plate off of the flan. The caramel has formed a sauce

that should flow over the flan.

Yield: 10 servings

Chef’s Tip

Half-and-half is simply equal parts whole milk and cream. In this recipe,

1 cup (235 ml) half-and-half is equal to ½ cup (120 ml) milk and ½ cup

(120 ml) cream.

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