This flan recipe is as easy as it gets!! The white chocolate coconut crunch adds a wonderful texture and tropical flavor. It is pretty much that same thing as the chocolate hazelnut crunch from my chocolate panna cotta post. For more detailed instructions on how to make the crunch layer, go here! The candied blood orange has just the right amount of tang and bitterness to really balance out the sweetness from the rest of the dessert. This flan can be served as is for a delicious simple custard. And with a few extra special touches it is transformed into a wonderfully complex summer dessert!
Coconut Blood Orange Flan
Makes about 6 3-inch round individual flans
For the flan:
1 cup sugar
4 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon vanilla extract
Preheat over to 350 degrees F.
Place baking dish of choice into the oven to preheat. This helps to prevent the caramel from hardening too quickly. I baked mine in an 8 inch square glass baking dish. You are going to bake the flan in a water bath (or bain-marie). All you need is another baking dish large enough to hold the flan, with sides high enough for about 2 inches of boiling water.
In a medium bowl, whisk together eggs, sweetened condensed milk. evaporated milk, and vanilla extract till completely combined. This can be done in a blender or food processor as well.
In a heavy bottomed saucepan, cook the sugar over medium high heat. After about 7 minutes, you will notice the sugar start to melt. Try not to mix the sugar too much, as you don't want to create sugar crystals in your caramel. Once the majority of the sugar is melted and begins to turn a light caramel color, stir with a wooden spoon. Once completely melted, pour caramel into the bottom of your preheated baking dish. Immediately pour custard over caramel.
Place custard dish into the water bath and place in preheated oven. Cover with foil and bake for 1 hour, or until the flan is mostly set with a slight jiggle in the very center. Cool on the counter for about 45 minutes. Place in refrigerator for at least 30 minutes, up to overnight.
You can turn the custard out on a large plate and cut any way you like. I used a 3 inch round biscuit cutter.
For the White Chocolate Coconut Crunch:
2 large eggs
3/4 cup milk
1/2 cup cold water
1 cup flour
1/2 cup heavy cream
3 tablespoons butter
1/2 cup sweetened coconut, lightly toasted
3/4 cup white chocolate, melted
Preheat oven to 350 degrees.
In a medium bowl combine eggs, milk, water, flour and melted butter. Heat a sauce pan over medium low heat. Coat with cooking spray. Because these crepes are going to be baked and broken up, it really doesn't matter how they look. They can rip and tear, they can be underdone or over done. This is the most relaxing crepe experience you will ever have!!
Once you have cooked all your crepes, lay them on sheet pans, careful not to overlap. You will need about 4 separate sheets or you may need to work in batches. Bake at 350 for about 20 to 30 minutes. This can turn on you quick so keep an eye on them. If you notice the edges start to brown, carefully break them off with tongs. Once all the crepes are a nice golden color, place in a food processor and pulse till ground.
Heat heavy cream and butter over medium heat to a simmer. Pour over white chocolate and let sit about 5 minutes till chocolate is melted. Whisk till smooth. Add coconut and stir to combine. Spread in a parchment lined 13x9 inch pan and cool in refrigerator. When ready to use, cut into whatever shape you would like, I used a 3 inch round biscuit cutter, to fit underneath the flan.
Candied Blood Oranges:
2 cups sugar
1 cup water
2 to 4 small blood oranges, thinly sliced
Combine sugar and water in medium heavy bottomed sauce pan. Heat till sugar is dissolved. Add blood orange slices. Bring to a boil and cook for 2 more minutes. Remove from heat. Let oranges sit in the mixture till completely cool, about an hour to 2 hours.
To assemble, place white chocolate coconut crunch round on plate. Top with flan. Garnish top with blood orange. This would also be great with a little whipped cream or possible some vanilla ice cream on the side!
These sugar decorations from Alton Brown always add a nice little touch as well!
Coconut Blood Orange Flan
Makes about 6 3-inch round individual flans
For the flan:
1 cup sugar
4 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon vanilla extract
Preheat over to 350 degrees F.
Place baking dish of choice into the oven to preheat. This helps to prevent the caramel from hardening too quickly. I baked mine in an 8 inch square glass baking dish. You are going to bake the flan in a water bath (or bain-marie). All you need is another baking dish large enough to hold the flan, with sides high enough for about 2 inches of boiling water.
In a medium bowl, whisk together eggs, sweetened condensed milk. evaporated milk, and vanilla extract till completely combined. This can be done in a blender or food processor as well.
In a heavy bottomed saucepan, cook the sugar over medium high heat. After about 7 minutes, you will notice the sugar start to melt. Try not to mix the sugar too much, as you don't want to create sugar crystals in your caramel. Once the majority of the sugar is melted and begins to turn a light caramel color, stir with a wooden spoon. Once completely melted, pour caramel into the bottom of your preheated baking dish. Immediately pour custard over caramel.
Place custard dish into the water bath and place in preheated oven. Cover with foil and bake for 1 hour, or until the flan is mostly set with a slight jiggle in the very center. Cool on the counter for about 45 minutes. Place in refrigerator for at least 30 minutes, up to overnight.
You can turn the custard out on a large plate and cut any way you like. I used a 3 inch round biscuit cutter.
For the White Chocolate Coconut Crunch:
2 large eggs
3/4 cup milk
1/2 cup cold water
1 cup flour
1/2 cup heavy cream
3 tablespoons butter
1/2 cup sweetened coconut, lightly toasted
3/4 cup white chocolate, melted
Preheat oven to 350 degrees.
In a medium bowl combine eggs, milk, water, flour and melted butter. Heat a sauce pan over medium low heat. Coat with cooking spray. Because these crepes are going to be baked and broken up, it really doesn't matter how they look. They can rip and tear, they can be underdone or over done. This is the most relaxing crepe experience you will ever have!!
Once you have cooked all your crepes, lay them on sheet pans, careful not to overlap. You will need about 4 separate sheets or you may need to work in batches. Bake at 350 for about 20 to 30 minutes. This can turn on you quick so keep an eye on them. If you notice the edges start to brown, carefully break them off with tongs. Once all the crepes are a nice golden color, place in a food processor and pulse till ground.
Heat heavy cream and butter over medium heat to a simmer. Pour over white chocolate and let sit about 5 minutes till chocolate is melted. Whisk till smooth. Add coconut and stir to combine. Spread in a parchment lined 13x9 inch pan and cool in refrigerator. When ready to use, cut into whatever shape you would like, I used a 3 inch round biscuit cutter, to fit underneath the flan.
Candied Blood Oranges:
2 cups sugar
1 cup water
2 to 4 small blood oranges, thinly sliced
Combine sugar and water in medium heavy bottomed sauce pan. Heat till sugar is dissolved. Add blood orange slices. Bring to a boil and cook for 2 more minutes. Remove from heat. Let oranges sit in the mixture till completely cool, about an hour to 2 hours.
To assemble, place white chocolate coconut crunch round on plate. Top with flan. Garnish top with blood orange. This would also be great with a little whipped cream or possible some vanilla ice cream on the side!
These sugar decorations from Alton Brown always add a nice little touch as well!
