CHOCOLATE COCONUT FLAN
Chocolate and coconut with a hint of cinnamon- the flavors of this Southwestern dessert are wonderful. Serve after your fajita or enchilada dinner for a muy bueno ending to your meal!Refrigeration time is not included in prep time. From a February 1984 issue of Bon Appetit featuring Simply Perfect Parties that showcase the flavors of the Southwest.
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Set 2 6 cup Savarin (or ring) molds in large baking pan.
- Pour in enough boiling water to come halfway up sides. Set in oven.
- Cook sugar and water in heavy small saucepan until sugar dissolves, swirling pan occasionally.
- Increase heat and boil until syrup caramelizes.
- Pour half of syrup into each mold, tilting to coat sides.
- Quickly return molds to water bath.
- Gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl.
- Stir in coconut and chocolate powder.
- Divide mixture between molds; mixture should come to within 1/4 inch of top.
- Bake until custard is set and tester inserted in center comes out clean, about 50 minutes (reduce oven temperature if water starts to boil or custard may curdle).
- Remove from water bath and cool.
- Refrigerate for 3 hours or overnight.
- Before serving, invert onto platters.
Nutrition Facts : Calories 502.9, Fat 17, SaturatedFat 10.4, Cholesterol 228.6, Sodium 153.3, Carbohydrate 79.7, Fiber 2.1, Sugar 71.4, Protein 11.3
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