Just Desserts! Wicked Temptations For the Sweet Lover

"He who does not mind his belly will hardly mind anything else."
  --Samuel Johnson

Mind Caviar, Vol. I Spring Issue, 2000

Flan de Coco
(Coconut Custard)

A Sweet Treat to Follow Santa Fe Fever
by Violet Skye

Cool, smooth and creamy: one taste and you'll be picturing yourself and your lover lying under palm trees on a tropical beach. There's no better way to cool off your tastebuds after a spicy meal than Flan de Coco.  Prepare this dessert in advance, to give it time to cool before you feed it to your awestruck sweetheart. You'll deserve a big, long kiss after serving this treat.

1  cup of sugar
2   8 ¾ ounce cans of cream of coconut
1  14 ounce can of condensed milk, undiluted
2  tablespoons milk
¼  teaspoon salt
8   eggs

1. Preheat the oven to 350 degrees F.

2. Caramelize a round 8 X 3 inch aluminum pan (without tube) by melting 1 cup sugar, by slowly heating it over a stove burner, in the pan until it is a light golden color.

3. Blend the cream of coconut, the condensed milk, the milk and the salt in an electric blender.

4. In a separate bowl, break the eggs with a fork, without beating them, just enough to mix the yolks and whites.  Add the blended ingredients slowly and mix. Pour the mixture through a strainer into the caramelized pan.

5. Set the pan into a large shallow baking dish containing about 1 inch of hot water and bake for about 1 hour, until the flan is set and golden in color. Remove pan from the water bath.

6. Allow to cool on a wire rack.  Cover, and set in the refrigerator.  When ready to serve, turn the custard onto platter and slice. Feed luscious bites to your lover in between sighs, coconut-flavored kisses and caramel compliments.

Copyright © 2000 Violet Skye. All rights reserved.

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