Chocolate Coconut Flan

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 1 1/2 cups sugar
• 6 tablespoons water
• 4 cups milk
• 8 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon (if using semisweet chocolate)
• 1 pinch salt
• 1 3/4 cups fresh coconut, grated
• 3 ounces mexican chocolate or 3 ounces semisweet chocolate, ground to fine powder in the processor

Recipe

• 1 preheat oven to 325°f.
• 2 set 2 6 cup savarin (or ring) molds in large baking pan.
• 3 pour in enough boiling water to come halfway up sides. set in oven.
• 4 cook sugar and water in heavy small saucepan until sugar dissolves, swirling pan occasionally.
• 5 increase heat and boil until syrup caramelizes.
• 6 pour half of syrup into each mold, tilting to coat sides.
• 7 quickly return molds to water bath.
• 8 gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl.
• 9 stir in coconut and chocolate powder.
• 10 divide mixture between molds; mixture should come to within 1/4 inch of top.
• 11 bake until custard is set and tester inserted in center comes out clean, about 50 minutes (reduce oven temperature if water starts to boil or custard may curdle).
• 12 remove from water bath and cool.
• 13 refrigerate for 3 hours or overnight.
• 14 before serving, invert onto platters.