COCONUT FLANS

Flanes de Coco (adapted slightly)
Begin making these one day ahead; they must chill overnight before serving.

1/4 cup water
1 3/4 cups sugar (divided use)
3/4 cup sweetened flaked coconut (I used frozen raw coconut meat)
1 13.5-ounce can unsweetened coconut milk
1 cup whole milk
1 vanilla bean, split lengthwise in half
8 large egg yolks
3 tablespoons triple sec (I used cointreau)

Set eight 3/4-cup custard cups or ramekins in a flat pan with tall sides - I use a rectangular cake pan that is perfectly flat on the bottom (not a 9x13 pan with rounded edges). Combine 1 cup of sugar and 1/4 cup of water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 9 minutes. Immediately divide caramel among prepared custard cups. Using oven mitts, tilt each custard cup to coat bottom with caramel.

Preheat oven to 350°F. Spread coconut on baking sheet. Toast in oven until light golden, stirring occasionally, about 10 minutes. (I skipped the toasting step.) Maintain oven temperature.
Combine coconut milk and milk in another medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover; steep 10 minutes. Remove vanilla bean. In a large heat-proof bowl, mix egg yolks and 3/4 cup sugarthick and pale, about 4 minutes. Gradually whisk hot milk mixture into egg mixture. Whisk in triple sec. Stir in 1/2 cup toasted coconut.
Divide custard among caramel-lined custard cups. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake until custards are almost set and move only slightly when cups are shaken gently, about 50 minutes. Remove custards from water. Cool slightly. Chill uncovered overnight.

Run small sharp knife around custards to loosen. To unmold each custard, place plate atop custard cup. Firmly grasp custard cup and plate and invert, shaking gently and allowing custard to settle on plate. Sprinkle custards with remaining 1/4 cup toasted coconut and serve.
Makes 8. (The number this recipe makes depends on the size of your ramekins. I like to pour the custard all the way to the top of the ramekin, so a single recipe makes 6 for me.)

Bon Appétit