Provided from WWOZ's Cookbook That Sounds Good!
Like most flan recipes, the list of ingredients is short. Note the flavoring alternatives to coconut that she suggests.
• 1 cup sugar
• 6 eggs
• 1 (14-oz) can sweetened condensed milk
• 14 ounces whole milk
• 1 can coconut with syrup (optional: see note below)
For the glaze:
heat the sugar in a small sauce pan over low heat. Cook until sugar caramelizes into a thick syrup, stirring constantly. Immediately pour syrup over bottom of a loaf pan or a baking mold, tilting so the syrup covers the sides. Take care not to get burned. Chill in the freezer.
combine eggs, milk, condensed milk and coconut in blender. Process until the mixture is all one color. Remove the glaze from the freezer. Pour in filling, leaving 1/2 inch at the top. Put the pan in a larger pan. Add enough water to the larger pan to reach half way up the flan pan. Bake at 450F, checking every 15 minutes. Once the top is golden and a knife comes out relatively clean, put the flan in the refrigerator to cool and set for at least 8 hours.
To serve, loosen the sides with knife. Invert mold onto a plate. It's a beautiful sight to see all the caramel syrup drip down the sides of this beautiful masterpiece.
**Margie on optional flavorings: "There are many flavors you can add during the blending process, including 1 cup of strawberries, or bananas or a block of cream cheese. I made pumpkin flan for Thanksgiving--get creative!"