- 1cupheavy cream
- 1cuphalf-and-half(or 1/2 c. heavy cream + 1/2 c. milk)
- 1/2cupconfectioners’ sugar
- 1/4cup packedbrown sugar
- 1/4cup moistsweetened flaked coconut, lightly toasted
- 2tablespoonscoconut liqueur
- 2tablespoons coconut snowpowdered drink mix(available in most liquor stores – it’s in a round container and has a powdery consistency)
- 2tablespoonscoconut syrup
- 6-8tablespoonsgranulated sugar, for coating cups
- Preheat oven to 325 degrees.
- Whisk cream, half& half, and eggs together.
- Add confectioner’s sugar and brown sugar and whisk.
- Blend in toasted coconut, liqueur, snow, syrup, and cinnamon.
- Set this aside.
- In a heavy saucepan heat the 6-8 TBS sugar just to dissolve and golden.
- Immediately pour this sugar syrup into 6-8 individual ovenproof custard cups (dividing equally among them) just to coat bottoms of cups.
- Pour the reserved coconut mixture into the cups (also dividing equally).
- Place cups in a large roasting pan and fill pan halfway up the cups with water (‘waterbath’).
- Bake for 1 hour (checking that water doesn’t boil or flan will curdle– if it does start to boil, just reduce oven temperature[I've never had that problem]).
- Remove cups from water bath and cool to room temperature.
- Run knife along the edges of each flan to loosen, cover each with plastic wrap, and refrigerate for at least 2 hours or overnight.
- Invert the flans onto plates and garnish with whipped cream, if desired.
- Note: Cooking time does not include refrigeration time.
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