MAZA #8 Sneak Peek: Coconut Flan

Our host Thomas Padron shared with MAZA this home-made earthly delight.

1 can of evaporated milk
1 can of condensed milk
1 can of coconut cream
1 cup sugar for caramel
4 whole eggs
3 egg yolk
1 tablespoon vanilla extract
mixed berries

Set oven to 325F.

Caramelize bread pan with the sugar and let cool.

Mix rest of ingredients

Add on cooled pan, place in water bath and bake for 1 hour then check with tip of knife. If knife comes out
clean, then remove and let cool, then place in fridge for at least 4 hours or better over night. If knife not
clean then give another 15 minutes until done.

Decorate with fresh berries.

This recipe courtesy of Thomas Padron is featured at the May issue of MAZA Cooking Journals.

28. April 2012 by admin
Categories: May Issue, Recipes | Leave a comment

Leave a Reply

Required fields are marked *

*