COCONUT FLAN

Makes 8 to 10 servings 

Sweet flans are probably Mexico’s favorite desserts. This one is from an authentic Mexican cooking. It needs time to set, so prepare it ahead. 

1 cups sugar

1 (14-ounce) can sweetened condensed milk

2 1/2 cups whole milk

5 large eggs

1 teaspoon pure vanilla extract

3/4 cup sweetened flaked coconut, chopped 

1. Preheat the oven to 200°. Warm a 9-inch round × 2-inch deep cake pan in the oven. (This makes it easier to coat the pan with the caramel.) In a heavy medium saucepan, cook sugar over medium heat, stirring frequently, until melted and golden brown, 5 to 8 minutes. Quickly pour caramelized sugar syrup into the warm cake pan. Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup. Set aside. 

2. Raise the oven to 325°. In a saucepan, bring about 2 cups of water to a boil. In a blender, put the sweetened condensed milk, whole milk, eggs, yolk, and vanilla. Mix on low speed 1 minute. (Blend in batches, if necessary.) Add the coconut and pulse 4 to 5 times to blend. 

3. Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven. Carefully pour boiling water into the larger holding pan to a depth of 1 inch. Bake the flan 30 to 35 minutes or until the custard is set and a thin knife inserted in the center comes out clean. Remove from the water bath and cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight before serving. 

4. To serve, run a thin knife blade between custard and pan rim. (Press the knife against the pan, not the custard.) Invert onto a deep serving plate with a rim to unmold. Remove the pan carefully, allowing the syrup to run over the top of the flan. Cut into wedges and serve.