Flan De Coco (Coconut Flan)

Directions

1. Medium heat, cook 1/2 c. of the sugar, stirring constantly after it starts to bubble, till it caramelizes, 6 to 8 min. Divide the syrup among 8 custard c., or possibly pour into a 2-qt ovenproof mold, and swirl to coat the bottom. Set aside. 2. In a medium-size, heavy saucepan over medium heat, heat the half-and-half and sugar almost to scalding, and set aside. 3. In a large bowl, whisk the Large eggs and yolks together till blended. Gradually add in the cooled half-and-half, coconut, and vanilla, and mix well. 4. Pour the mix into the prepared custard c. or possibly mold, place in a large pan, and fill the outer pan with lukewarm water two thirds the height of the c. or possibly mold. Bake 1 hour for a large mold and slightly less for custard c., or possibly till a cake tester inserted in the flan comes out clean. Remove from the water bath, allow to cold to room temperature, cover, and chill. 5. To unmold, run a knife along the inner edge of the mold or possibly c. and invert the custard onto a plate. Spoon the caramel over the top and garnish with fresh berries.
2. Makes 8 servings Variation: Combine 1 pint of berries with sugar to taste, puree in a food processor fitted with a steel blade or possibly blender, and spoon around the flan. FLAN DE COCO Coconut Flan