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Calabaza y Coco Pumpkin and Coconut Flan

5 star rating
 

Submitted by: evie.ullman

 

Photo by: evie.ullman

A classic flan with caramel syrup and a creamy pumpkin and coconut flavored custard.
 

Ingredients

  • 1 3/4 cup sugar
  • 2 tbsp water
  • 5 oz can evaporated milk
  • 13.5 oz can coconut milk
  • 2 eggs + 3 egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp allspice
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 1/2 cup pumpkin puree
  • 1/2 cup sweetened or unsweetened shredded coconut for garnish

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Method

Preheat oven to 325 degrees. Spread coconut on a cookie sheet and bake 5-10 minutes until toasted and brown. Remove from oven to cool. Spray 8 4-5 oz ramekins, or a 9 inch pie plate, with cooking spray and set in a large glass baking dish. In a small saucepan, heat 3/4 cup sugar with water over high heat, stirring constantly, until dissolved and turns to a deep amber colored caramel syrup. Pour about 1 tbsp of syrup to coat bottom of each ramekin or pie plate. In a large mixing bowl, whisk together eggs and yolks,then add remaining sugar, coconut milk, evaporated milk and spices. Whisk in pumpkin, one third at a time, and mix thoroughly. Pour mixture in ramekins, or pie plate, placed in large baking dish. Reserve extra filling for a second batch, if you wish. Pour water into baking dish to halfway up ramekins or pie plate. Bake 1 hour, or until set, and the tip of a knife inserted in the center comes out clean. Remove ramekins or pie plate and cool on a cooling rack for an hour, then invert onto plates. Top with toasted coconut flakes before serving.

 

Notes:

 

Number of Servings: 8

 

Submitted by: evie.ullman ()

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