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  Coconut Flan (Custard)
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia



16 ozs whole milk
8 ozs coconut milk
8 ozs coconut cream
1 cup toasted coconut flakes
1 1/2 cup white sugar
1/4 cup water
2 Tbs lime juice
6 whole eggs
3 egg yolks

Preheat oven to 325F. Combine milk, coconut milk and coconut cream. Bring to a boil, reduce and simmer for 15 minutes. Take off flame and let cool before adding the toasted coconut flakes. Let toasted coconut infuse for 15 minutes. Make caramel by deglazing the sugar in medium saucepot and cooking until it darkens to amber, then transfer to the mold. Pour the caramel into a 6 inch mold and set aside. Strain the milk mixture into a bowl. Add the eggs and yolks and whisk lightly with the lime juice. Fill mold with this mixture, then place filled mold in roasting pan. Create a water bath by filling the roasting pan half way with hot water. Cook for 25 minutes. Covered with foil if necessary.

To Serve

Cool the custard for half an hour. Separate custard from mold with a narrow pointed knife, Tilt the custard in a large plate, Cut into serving size pieces and garnish with a fruit salsa. Note: This recipe is created by using many locally grown products.v

Yield: 6 servings