*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This flan is delicious. I prepared it two days ago, but I made a couple changes: Instead of using regular milk, i added one cup evaporated milk and a can of coconut milk and it was great! Advice: Be careful for not over cooking the sugar for the syrup, it may get bitter.
This was so easy to make that I was suspicious. However, I served this to a dinner party of 8 people and it was fantastic. It tasted fabulous and the texture/consistency was perfect. I served with a dollop of whip cream and some fresh quartered oranges and dark chocolate on the side. Even the guests who do not normally like dessert were raving!
I was looking for a recipe to replicate the coconut flan I had while in Costa Rica. This recipe came very close! I didn't do the sugar layer only the flan itself. Maybe next time I will do the entire recipe as described. My husband and co-workers all agree this is a good recipe!
This was fantastic! I used fat-free sweetened condensed milk and splenda inside the flan while using real sugar for the carmelized part. I baked it in ramekins in a pan of water. The texture was perfection and the taste was wonderful! Even my egg-boycotting daughter loved every bite!
Served this flan to the family after a very spicy dinner of Chile Colorado and 6 of us ate 3/4 of the whole thing and then the kids fought over the last piece - it was delicious! Swapped out the evaporated milk for coconut milk, left the sugar out of the egg mixture, added 1 teaspoon of Mexican vanilla as previous reviewers have suggested. I put 1/4 cup water with the sugar for the caramel mixture - this will help control the sugar browning process. Poured the caramel into a preheated 10" x 1.5" round pyrex dish with straight sides. I cooked the flan in a water bath. Be sure not to use a good dish towel for this as it bled the color out of a good towel. Next time I may try it with out the water bath method as it adds a lot of work. Also I forgot to pre-heat the water for the water bath and this extended the time of cooking to almost 90 minutes! Once cooked I let cool for 15 minutes and then ran a knife around the outside edge. Since we were going to eat dinner in about 2 hours I put the flan in the freezer for about an hour and then moved to the refrigerator. After dinner (about 3 hours after the flan came out of the oven) I put a serving plate over the top of the pyrex dish and then inverted it so the flan came out on top of the serving dish and out of the pyrex. The caramel flowed beautifully over the top and down the sides - it looked perfect. Not only was I surprised how good it all came out, my family was equally impressed and I am now considered Chef Extrordinaire!
I didn't like it but everyone else liked it in the house. It didn't last more than a day! I think it's because I am not a chocolate lover. Be careful when putting the chocolate cake mix on top of the flan. You have to put it on very gentle in order to keep both layers seperated.