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1
Preheat the oven to 350.
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2
Place 1/2 cup of the sugar in a heavy skillet.
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3
Melt the sugar over moderately high heat.
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4
When the sugar begins to dissolve, stir in constantly with a wooden spoon until all of the sugar melts and begins to turn a light golden color.
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5
Remove from the heat and immediately pour into the flan mold.
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6
Lift the mold with a dry kitchen towel or hot pads and turn it until the bottom surface and sides are well coated with the sugar.
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7
Set aside.
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8
In a heavy saucepan, scald the cream and the milk over moderately high heat.
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9
Add the remaining 1/4 cup sugar.
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10
When the sugar dissolves, remove from the heat and whisk in the egg yolks and eggs.
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11
Pour the flan into the prepared mold, and place the mold in a large pan.
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12
Add hot water to come halfway up the sides of the mold.
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13
Bake for 45 minutes to 1 hour, or until a knife comes out clean when inserted in the center of the flan.
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14
Remove from the oven and allow to set for at least 2 hours before unmolding.
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15
Prepare the coconut: Preheat the oven to 350.
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16
With a large nail or screwdriver, poke the 3 eyes of the coconut.
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17
Drain the milk and reserve.
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18
Place the coconut in the oven and bake for 10 minutes.
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19
Remove the coconut and reduce the oven temperature to 275.
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20
Hit the coconut fi rmly with a hammer.
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21
Peel the meat out of the shell.
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22
With a vegetable peeler, peel off the outer brown skin.
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23
Grate the flesh.
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24
On a baking sheet, spread out 1/2 cup of the grated coconut and bake, tossing, until golden; reserve the remaining coconut for other use.
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25
Prepare the sauce: Strain the coconut milk into a saucepan and add the heavy cream and sugar.
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26
Bring to a simmer, stirring until the sugar dissolves.
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27
Remove from the heat and whisk half of the liquid into the eggs.
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28
Return the milk and egg mixture to the saucepan, and cook, stirring constantly, until it thickens slightly.
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29
Fold in the fresh toasted coconut, and bring to room temperature.
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30
To unmold, lift the flan and twist slightly.
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31
If loose, unmold.
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32
If not, return to a warm water bath to loosen the caramel.
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33
Invert the pan on a platter and serve with the Coconut Cream.
