Flan Mexicana Recipe
spanish flan, caramel, coconut, almond, plantain
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Ingredients
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Flan Base
Caramel
Topping
Method
Preparation of Caramel
Make the Caramel
In a saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves. Allow to cook without stirring until the mixture turns a golden amber color. Quickly pour the caramel into the bottom of a flan mold, tilting to coat the sides. Set aside to cool.
Flan Mixture
Blend the Flan Ingredients
In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, coconut milk, and slivered almonds. Blend until smooth and well combined.
Baking
Bake the Flan
Pour the flan mixture over the cooled caramel in the mold. Place the mold in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until set. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
Toppings
Prepare Toppings
Slice the ripe plantain and pan-fry until golden brown. Once the flan has chilled, carefully invert it onto a serving platter. Top with the fried plantain slices and sprinkle with coconut flakes before serving.
