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Coconut Flan
Serves 6

1 cup sugar
2 tablespoons water
5 large eggs
1 can (about 14 ounces) coconut milk (not cream of coconut)
1 cup milk
Garnish: sweetened shredded coconut, fresh or canned pineapple chunks

Heat oven to 350 F. Have ready an 8-inch square baking pan and a
large roasting pan. Put 1/2 cup of the sugar and the water in a
small heavy saucepan over medium-high heat. Bring to a boil, swirling
pan until sugar dissolves. Boil 3 minutes or until syrup turns
golden amber. (Watch carefully that it doesn't get dark or it will
taste burned.) Immediately pour into baking pan. Holding pan with
potholders, tilt to coat bottom completely. In a large bowl, beat
eggs and coconut milk until well blended. Beat in remaining sugar
and the milk. Pour into baking pan. Place baking pan in roasting
pan. Add hot water to roasting pan to come halfway up sides of
smaller pan. Bake 55 minutes to 1 hour until a knife inserted near
center comes out clean. Remove from water and let cool completely.
Cover and refrigerate at least 4 hours or up to 4 days. To serve:
Run a thin knife around edges of custard. Place inverted rimmed
serving plate over pan. Holding plate and pan together, carefully
turn both over. Lift pan and let syrup run onto plate. Garnish with
coconut and pineapple.


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