Coconut flan

Name: Coconut flan
Yield: 10 servings
Cuisine: Bake
Ingredients: 1.00 shortcrust pastry shell prebaked; nutmeg and cinnamon; 500.00 ml milk; 1.00 vanilla pod; 100.00 g sugar; 5.00 eggs; 150.00 g desiccated coconut; 5.00 ml custard powder; 125.00 ml granadillas juice; 5.00 ml sugar

10 servings

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By Food24 November 03 2009

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Ingredients (10)

1.00	shortcrust pastry shell — prebaked
	nutmeg — and cinnamon

FILLING

500.00 ml	milk
1.00	vanilla — pod
100.00 g	sugar
5.00	eggs
150.00 g	desiccated coconut

Glaze

5.00 ml	custard powder
125.00 ml	granadillas — juice
5.00 ml	sugar

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Method:

FILLING: Heat milk and vanilla pod for 30 minutes. Beat together sugar and eggs and stir into warm milk.
Spoon coconut into baked pastry case, spreading it out evenly. Slowly pour milk over.
Sprinkle with grated nutmeg and cinnamon and bake at 160 ºC for 30 minutes or until set. Cool.
GLAZE: Blend custard powder with a little passion fruit juice until smooth. Add sugar and remaining juice and bring to boil.
Spoon over coconut flan. Serve warm.