METHOD:
PARENT: Preheat oven to 350F.
CHILD: Measure the sugar and water and add to a small saucepan.
PARENT: Place pan over medium heat and bring to a boil, stirring until sugar dissolves. Continue boiling until mixture caramelizes and turns a medium-brown color.
PARENT: Carefully pour caramel into six ramekins and gently swirl to ensure bottoms are coated.
PARENT & CHILD: Beat eggs in a large bowl with electric mixer.
CHILD: Measure and add milk, coconut milk, condensed milk and vanilla.
PARENT & CHILD: Blend with electric mixer until smooth.
CHILD: Measure and stir in 1/2 cup untoasted shredded coconut.
PARENT: Pour mixture into the ramekins. Place ramekins in water bath and bake for one hour or until knife inserted into center of flan comes out clean. Remove from oven; carefully remove ramekins from water bath and cool.
PARENT: When room temperature, unmold flans by gently running knife around edges and invert them onto plates.
CHILD: Sprinkle toasted coconut over flans and serve.
Serves 6
NUTRITION FACTS:
Per Serving: Calories 512, Fat 21g, Protein 13g, Carbohydrates 71g, Dietary Fiber 1g
To keep the fat and calories down but still enjoy this decadent dessert, use low-fat versions of the milk, coconut milk, and sweetened condensed milk. |
Capital: Quito (the oldest of all South American cities)
