How is it May?
I asked myself this question out loud several times recently. I can’t believe how quickly the year is going. How many people say this? I just had a moment where I began to question everything I know about time. Things just got very meta in my head — think it is time to stop talking about conceptual things.
You might have noticed that it has been a while since I posted something. Oh geez, almost a month! I hope I didn’t worry you with my absence. I came across an article once that talked about taking breaks from blogging so you can have a little me time. Honestly, it would be great to say that I took a break because I wanted me time but the truth is less exciting. There are certain times of the year when I am trying to do it all and time (that pesky time thing again) does not seem to be on my side.
They never really tell you that maintaining a high level of awesome can be so exhausting, haha! I am only kidding, really I am just your average exceptional person.
Lately I have been highlighting my diva side (see above). All of my ladies out there know what I am talking about. I wouldn’t say I am high maintenance [hun, it is in your best interest to say nothing right now] but I would say that I have my moments where I want it all, I want the world! I can do a fairly good Veruca Salt impression where I stomp around and demand my very own chocolate-golden-egg-laying goose. Ok, I don’t actually stomp because I am an adult and that’s not a thing you should do as an adult. However, I do think everyone is entitled to these moments as long as you don’t make it a thing. Hopefully I am doing a good job of not making it a thing.
Listen to me, here I am talking all about myself and forgetting to talk about this flan, sometimes called Creme Caramel, and why I love it. I have always been a flan fan. When you add toasted coconut to it it’s like “uh, duh! Of course this makes sense”. I love the little crunch of toasted coconut with the sweet caramel syrup. Custardy desserts might be my fave because they are delicious and light(ish) so they are perfect for summer and perfect for Cinco de Mayo.
Notes
I baked my flans in individual ramekins, I prefer to make individual portions but you may also use one large glass baking dish or mold.
Ingredients
- 1 Cup Sugar
- 3 Eggs
- 1 14oz Can Sweetened Condensed Milk
- 1 12 Oz Evaporated Milk
- 1/2 Tbsp. Vanilla
- 1/2 Tbsp. Coconut Extract
- 1/2 Cup Shredded Coconut
- Warm Water
Instructions
- Preheat oven to 350.
- Place ramekins in a glass rectangular baking dish and set aside.
- Add coconut flakes to a small skillet and heat over medium heat, stir flakes until they start to turn golden brown. Remove from heat and set aside.
- In a medium saucepan add sugar and heat over medium heat, stir as sugar melts and turns in to a syrup. Syrup will start to turn color, remove from heat once golden brown.
- Carefully pour syrup in to ramekins. Syrup is very hot and can burn (I know this from experience).
- Swirl ramekins to make sure syrup coats the bottom of every ramekin.
- Sprinkle a teaspoon of shredded coconut on top of the syrup.
- In a medium bowl whisk together eggs. Add other wet ingredients to eggs and whisk until smooth.
- Carefully pour custard mixture in to ramekins, fill to the top.
- Before placing ramekins in the oven pour warm water in to the baking dish, careful not to get any of the water in the ramekins. Water should come up about halfway on the ramekins.
- Bake flan in the oven until the custard is set 45-50 minutes.
- Allow flan to cool, run a knife around the side of the ramekin and turn upside down on plate.
- Finish with a healthy sprinkle of coconut flakes.
