Preparation Time: 20 minutes
Cook Time: 35 minutes (flan), 5 minutes (sauce)
Serving: 8 to 9 servings
Ingredients:
Flan:
• 5 eggs
• 125 mL (1/2 cup) granulated sugar
• 500 mL (2 cups) coconut milk
• 250 mL (1 cup) Evaporated Milk
• 5 mL (1 tsp) vanilla
Sauce:
• 600 g (1 bag) Europe's Best® Caribbean Treasure, frozen
• 125 mL (1/2 cup) brown sugar
• 50 mL (1/4 cup) orange juice or water
• Fresh mint leaves
Preparation:
1. For the flan, in a bowl, beat eggs until combined. Stir in sugar. Add coconut milk, evaporated milk and vanilla. Pour mixture into lightly greased ½ cup (125 mL) ramekins. Place ramekins in a baking pan. Add enough hot water to pan to come half way up outsides of cups.
2. Bake in a preheated 350ºF (180ºC) oven for 35 minutes, or until flan is firm at edges and a sharp knife inserted in centre comes out clean. Remove ramekins from water and cool on rack for 30 minutes, then refrigerate 4 hours or until cold.
3. For the sauce, in a bowl, defrost Europe’s Best Caribbean Treasure until soft enough to cut peaches into smaller pieces. In a saucepan, combine sugar and juice and cook over medium-high heat until sugar is dissolved and mixture justs come to a boil. Pour over fruit.
4. To serve, run a sharp knife around the edge of flan. Place a small serving dish over top. Invert and shake slightly until custard drops. Spoon sauce around each flan. Garnish with mint.
Make Ahead:
Coconut flans can be covered (after cooling) and refrigerated up to two days ahead. Sauce can be covered and refrigerated up to one day ahead.