A recipe for Coconut Flan

This coconut flan, served at the funky La Guarida paladar, makes a lucious end to a Nuevo Latino feast.

COCONUT FLAN

Start to finish: 3 hours (45 minutes active)

Servings: 6

1 1/2 cups sugar

1 cup half-and-half

5 large eggs

1 3/4 cups thick fresh coconut milk (or 13.5-ounce can unsweetened coconut milk)

1 1/2 teaspoons vanilla extract

Arrange 6 individual (6-ounce) flan molds or ramekins in a large baking pan (the molds should not be touching).

Preheat the oven to 325 F.

In a heavy-bottomed saucepan over medium, heat 3/4 cup of the sugar, stirring constantly, until the sugar melts and has an amber tinge, about 8 to 10 minutes.

Quickly pour a portion of the caramelized sugar into each mold, tilting the mold to evenly coat the bottom.

Bring a large kettle of water to a boil. If it boils before it is needed, lower the heat to keep the water hot.

While the water heats, wash and dry the saucepan. In the saucepan, combine the remaining sugar and the half-and-half. Bring to a simmer over low heat, stirring until the sugar is dissolved. Remove from the heat.

In a large bowl, whisk the eggs. Slowly fold in the half-and-half mixture, coconut milk and vanilla. Pour the mixture through a mesh sieve into a new bowl, discarding any solids.

Ladle the mixture into the molds, then place the pan on the oven's middle rack. Pour enough water from the kettle into the baking pan to come about two-thirds up the sides of the molds.

Bake for 50 to 60 minutes, or until the flans are barely set at the center.

Remove the pan from the oven and let the custards cool slowly in the water bath. When cool to the touch, remove the molds from the water and refrigerate at least 1 hour before serving.

To serve, run a thin knife around the edge of each flan, penetrating about 1/2 inch below the surface, then turn the molds over onto serving plates. One at a time, grasp the plate and the mold firmly and shake until the flan drops onto the plate. Carefully remove molds and allow caramel to drizzle over the flans.