Flan de Coco y Chocolate
Ingredients:

3/4 cup white fine sugar

1 can condensed milk (397 g)

3 large eggs

1-1/2 cups evaporated milk

1-1/2 cups water

1 cup dry coconut

2 tablespoons cocoa powder

Preparation

Pre-heat the oven to 350º F.

Make the caramel melting the sugar, medium heat, without stirring. Cover evenly the bottom of your baking dish.

Beat the eggs, chocolate, condensed milk, evaporated milk an water until well combined. Add coconut and stir well.

Carefully pour mixture evenly into the baking dish or individual ramekins.

Place the baking dish or individual ramekins on a larger baking pan and put in the oven. Once in the oven, add carefully hot water to the large baking pan until it reaches approx. 1 inch. This is called -Baño Maria-. Bake for 1 hour and 30 minutes if you are baking it in just 1 large dish, OR bake for 45 minutes approx. if you are using small ramekins. Remove from oven and let cool completely.

Store in the fridge and unmold (use a knife to separate the edges) just before serving them.

Flan de Champagne
This flan is my variation of a classic Latin American dessert that is usually made with milk.

4 servings

Ingredients:

Custard

1/3 cup sugar
3 eggs, whole
3 egg yolks
2-1/2 cups champagne
1 teaspoon grated lemon peel
1/2 teaspoon cinnamon, ground
Caramel

1 cup white sugar
Preparation

Pre-heat the oven to 325F (170C). Butter 6 small custard cups 6 oz or one large and place in a shallow baking pan. Heat one cup sugar in a small pan until syrupy and golden brown in color. Pour syrup evenly into prepared custard cups. Beat eggs, egg yolks and 1/3 cup sugar in a large bowl until thick and pale. Gradually add champagne, lemon peel and cinnamon; beat until combined.

Pour custard mixture into prepared cups. Make a water bath by pouring enough hot water into baking pan to come half way up sides of the custard cups. Bake 60 minutes or until a knife inserted in center of custards comes out clean. Remove from oven and cool completely. Carefully remove from the water bath. Refrigerate overnight or until ready to serve.

[Chef’s Note: This little custards benefit from a night in the refrigerator so that the hard caramel base can slowly melt into a syrup. They are the perfect dessert for dinner parties because you can prepare them in advance. After removing them from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.]

Service Invert flan onto individual serving dishes, letting the syrup run down sides of the
custard.