Article: RECIPE OF THE WEEK ; Coconut Flan From the La Guarida Paladar

11/2 cups sugar

1 cup half-and-half

5 large eggs

13/4 cups thick fresh coconut milk, or 13.5-ounce can unsweetened coconut milk

11/2 teaspoons vanilla extract

Arrange six individual (6-ounce) flan molds or ramekins in a large baking pan (the molds should not be touching).

Preheat the oven to 325 degrees.

In a heavy-bottomed saucepan over medium, heat 3/4 cup of the sugar, stirring constantly, until the sugar melts and has an amber tinge, about eight to 10 minutes.

Quickly pour a portion of the caramelized sugar into each mold, tilting the mold to evenly coat the bottom.

Bring a large kettle of water to a boil. If it boils before it is needed, lower the heat to keep the water hot.

While the ...

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