QUESILLO DE COCO (COCONUT FLAN)
Steps:
- Make caramel: Bring sugar and ¼ cup water to a boil in a small heavy saucepan over medium hear, stirring until sugar had dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Immediately pour into 12 4-oz ramekins and swirl so caramel coats bottom of each, then place in a large roasting pan. Make flans: Preheat oven to 350 with rack in middle. Blend 2 cups milk with remaining flan ingredients in a blender until smooth. Transfer to a bowl and stir in remaining 1½ cups milk, then divide among ramekins. Bake flan in a water bath until just set but still wobbly in center, about an hour. Remove ramekins from water bath and cool slightly on a rack, at least 15 minutes (flan will continue to set as it cools). Just before serving, run a thin knife around each flan, then invert onto plates.
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