Spain is considered the birthplace of the flan, or caramel pudding it has spread to other countries and has become one of the most popular and favorite desserts. Delicate cream pudding cooked on based on eggs and condensed milk and poured with soft caramel. Give Caribbean flavor to the flan by adding coconut milk to the pudding and посыпав его кокосовой стружкой. 
Time: 1 hour. 50 min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 (400 g each) cans of condensed milk with sugar
- 1 (400 gr.) Can of unsweetened coconut milk
- 1 tbsp. caramel cream room temperature
- 350 gr concentrated milk
- 6 large eggs at room temperature
- 1 tbsp. l vanilla extract
- 0.5 tsp salt
- 0.5 tbsp. grated coconut fried
Recipes with similar ingredients: dolce de leche cream, milk condensed milk, coconut milk, coconut flakes, vanilla extract, eggs
Recipe preparation:
- Preheat the oven to 175 ° C. Lubricate the round shape for cake with a hole in the middle with a volume of 2.5 liters. Pour the mold caramel sauce to grease its bottom and walls.
- Beat all milk, eggs, vanilla extract with a mixer and salt. Pour the mixture into a cake pan, cover with foil and put in a large baking dish half full water.
- Bake for 1 h. 40 min. Ready pudding should lightly to jerk in the center when moving the form. Get him out oven and cool at room temperature for half an hour. Then cover the form and refrigerate for at least 3 hours or at night.
- Turn the mold over and place the flan on the dish. Sprinkle fried coconut and serve.
