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LOCATION: Recipes >> Mexican >> Flan 13

Print this Recipe    Flan 13

Cocada Imperial
(6 servings)

2 cups milk
3/4 cup granulated sugar
1 small coconut
5 eggs, separated
pinch salt

Coat a flan mold with caramel.

Preheat the oven to 450F. Place the sugar and milk in a heavy
saucepan and melt the sugar over low heat, then raise the heat and
boil the mixture briskly. Take care that it does not boil over. As
soon as the mixture begins to thicken, stir it so that it does not
stick to the bottom of the pan. After about 30 minutes it should
be the consistency of thin condensed milk and has been reduced to
1 cup.

Pierce holes through two of the eyes of the coconut and drain the
water from it. Set the water aside. Put the whole coconut into the
oven for about 8 minutes. Crack it open; the flesh should come away
quite easily from the shell. Pare the brown skin from the coconut
flesh with a potato peeler. Grate the coconut finely. You will need
2 1/4 cups, loosely packed, for the flan.

Add the grated coconut to the reserved coconut water and boil it
for about 5 minutes, stirring it constantly. Add the "condensed"
milk and continue cooking for another 5 minutes. Set the mixture
aside to cool. Beat the egg yolks together until they are creamy
and stir them well into the coconut mixture. Beat the egg whites
until they are frothy, add the salt and continue beating until they
are stiff. Fold them into the mixture. Pour the mixture into the
prepared mold. Cover the mold with a well-greased lid and place
into a water bath. Cook the flan on the lowest shelf of the oven
for about 1 1/2 hours, then test to see if it is done. When it is
done, set it aside to cool. Makes 6 servings.


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