Nonstick cooking spray
1 cup cajeta or caramel sauce, warm
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (14-ounce) can evaporated milk
6 large eggs
1 tablespoon pure vanilla extract
½ teaspoon salt
½ cup shredded sweetened coconut, toasted
Flan (which, I have to confess, is Spanish, not Mexican) is surprisingly easy to make. The trick is to cook it in a water bath to ensure gentle heat surrounds the custard so it won’t break or curdle. There are various methods of infusing coconut flavor into a flan, but coconut milk is the easiest, giving you intense flavor and also a smooth texture. When I first made this recipe, I thought adding shredded coconut to custard would give even more flavor. It does, but it takes away from the velvety texture, so I opt to sprinkle some toasted coconut on the top instead.
1 Preheat the oven to 350°F. Spray a Bundt pan with cooking spray and drizzle the cajeta into the pan, turning to coat the bottom and sides.
2 Using an electric mixer, beat the condensed milk, coconut milk, evaporated milk, eggs, vanilla, and salt. Pour the mixture over the cajeta into the Bundt pan. Put the pan inside a roasting pan and fill the roasting pan with warm water to come halfway up the sides of the Bundt pan. Cover the Bundt pan with foil.
3 Bake until the center jiggles slightly when the pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool for 30 minutes, then transfer to the refrigerator and chill for 3 hours or overnight.
4 Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.
She makes Mexican cooking easy and delicious !!!!! She is easy to follow, easy to find ingredients or easy substitutes for wonderful food !!!Published 29 days ago by melody
So far I have not tried any of the recipes in this cookbook. I wanted it to add to my cookbook collection. Read morePublished 1 month ago by Marsha Siegel
Excellent recipes, clearly written and some very surprising ingredients. Even if you don't usually cook Mexican meals this book will convince you it is much easier than you... Read morePublished 1 month ago by sharlyn
I love Mexican food so this is a must have for me. The recipes are tasty, easy, and simple. My favorite recipes are the crepes with dulce de leche, the meatloaf, and the chocolate... Read morePublished 1 month ago by shalietoohot
I have made numerous recipes and they are all very good. In fact her rice pudding is the exact one made by the girls that cook for us in Costa Rica. Read morePublished 3 months ago by Carol Ballantyne
I chose this book because my husband is from Mexico and of course he loves his Mexican food. The book was really easy to follow and did not ask for a lot of ingredients that I... Read morePublished 7 months ago by Tommie A.
The recipes I've tried so far were easy and really good. I don't usually have some of the ingredients at home, but it's simple enough to get them.Published 9 months ago by Charles H. Garrison
These recipes are so authentic and easy to make. The books have great pictures and easy to follow recipes. I'm a long time fan of her books!Published 10 months ago by Sheila Ramirez