Coconut flan
Coconut flan is a wonderfully easy dessert. If you fancy, you can turn this flan into a tart by making a shortcrust pastry, or buying puff pastry (trickier to make), and using this mixture as the filling. If you make it in winter, I’d suggest the tart version; in summer, the flan version is lighter.
I made this again recently (hence the different dishes in the photos), leaving out the condensed milk. The proportions are: 5 eggs, 100 g of cane sugar, 1 pinch of vanilla, 1 L of fresh farm milk (much richer in fat) and 150 g of coconut. If you can’t get farm milk, you’re better off sticking with the condensed milk or adding an extra egg.
Préparation
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Étape 1
Crack 4 eggs into a large mixing bowl with the vanilla sugar (to always have vanilla sugar on hand, just keep one or two vanilla pods, split lengthways, in a jar of sugar) or with sugar and a pinch of vanilla.
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Étape 2
Whisk it all together and add the condensed milk, then the milk…
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Étape 3
and the grated coconut.
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Étape 4
Mix again.
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Étape 5
Butter a mould and bake at 180 °C for 45 minutes.
Pour conclure cette recette
Anyone wanting to treat Mimile has no excuse left now… shame he was on holiday when I made this one!
Photos de la recette
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