Original Menu Coconut Flan

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Coconut Flan

"My grandmother used to make this recipe in Ecuador, it's been within the family for many years. I'm the handiest one that continues to make this recipe in my circle of relatives. It's the very best dessert that you can make. I find it irresistible and I hope you may too."

Ingredients :

6 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can coconut milk
1 1/2 cups whole milk
1 teaspoon vanilla extract
1 cup white sugar

Instructions :

Prep : 20M	Cook : 12M	Ready in : 4H30M

Preheat oven to 350 tiers F (a hundred seventy five ranges C).
Place the sugar in a nonstick skillet, and slowly soften over low warmth without stirring. Shake the pan via it is take care of to combine, but do no longer stir with a spoon. When the sugar has melted, pour into a three quart glass baking dish, coating the lowest.
In a huge bowl, beat the eggs with an electric powered mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, entire milk, and vanilla; mix till well mixed, about 2 mins. Pour the egg combination over the sugar inside the pan. Place the pan internal of a bigger dish and set inside the oven. Fill the outer pan with water to one inch deep.
Bake for 1 hour inside the preheated oven, or until a toothpick inserted in the center comes out easy. Remove the flan from the water tub, and refrigerate until cold, four hours to in a single day.
To serve, run a knife round the edges of the dish to loosen the flan, then invert onto a serving dish.

Notes :

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