Coconut Flan or Queso de Coco
I came up with my own version of this Coconut Flan by adding sweetened condensed milk to the traditional recipe and ground spices instead of previously boiling the cinnamon sticks, whole cloves and allspice along with the milk.
My husband loves it and I am very glad I can share a little bit of my Ecuadorian culinary heritage with all of you!
- 1/3 c
- sugar for the syrup
- 3 large
- eggs, beaten
- 1 (14 oz) can(s)
- sweetened condensed milk
- 3/4 c
- flaked sweetened coconut
- 2 1/4 c
- whole milk or evaporated milk
- 1/2 tsp
- ground cinnamon
- 1/4 tsp
- ground cloves
- 1/4 tsp
- ground allspice
- 1 pinch
- 1 tsp
- vanilla extract
How to Make Coconut Flan or Queso de Coco
- 1Pour the sugar in a small saucepan and melt it at low temperature until it dissolves and gets a nice brown color. Check it often or it gets burned. Add 1/2 cup water and let it cook at medium temperature until the liquid has a syrupy consistency. It will be very hot. Pour it into a medium-size baking dish and cover the bottom and sides of the pan.
- 2Blend the milk with the coconut for 10 seconds or so. Pour this mixture in a bowl and add the beaten eggs. Mix well and add the remaining ingredients stirring well.
Pour this mixture into the prepared baking dish. Bake in a double boiler at 350F for 45 minutes to 1 hour. It will be ready when the top of the dessert looks golden brown and when a skewer inserted in the center of the flan, comes out clean.
Let it cool down. Store in the fridge for at least 5 hours or overnight.
To unmold: Microwave the flan in the baking dish for 2 minutes and turn over a platter.
Refrigerate for at least 2 hours.