2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....

  Flan de Coco
  • This traditional Cuban dessert has been tweaked by Terry, just a little bit. It makes this flan extra good, I think!
  • Flan can even be made a day ahead of time as it has to cool to be served anyway.
  • If you don't like coconut, just leave it out.

  • 1 1/2 cups sugar
  • 6 large eggs
  • 1 can condensed milk
  • 1 can coconut milk
  • 14 ounces half and half
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 1 cup shredded sweetened coconut

  • Preheat oven to 350 degrees
  • In a heavy saucepan (we use a 6 cup la crueset pot), pour sugar. Put on stove over medium heat, do not touch. Allow sugar to start liquefying and turn amber in color. You may start stirring at this point, using a wooden spoon. Do Not let sugar burn. Remove from heat when all the sugar is dissolved and dark amber in color. Swirl around pot coating the interior with caramelized sugar. Set pan in large roasting pan.Add all ingredients except shredded coconut in blender, Blend to combine but do not mix too long. Pour mixture into pot with caramelized sugar, top with shredded coconut. Fill roasting pan with boiling water about 2/3's way up the sides of pan. Carefully put in oven. Bake 15 minutes uncovered. Cover and bake an additional 30 minutes. Remove from oven and water. Put pan on cooling rack, let cool 30 to 40 minutes. Run knife around edges of pot before inverting on plate.
  • Serves 6 to 8 people. Disfruta!


Dirk's Fish and Gourmet Shop © 2009