Flan de Coco

We DO love us some good flan. And this looks like a fantastic recipe. When the urge to eat flan overwhelms our laziness, we will make this sumptuous delicacy ours!

hungry sofia

It’s always strange to me when I see flan listed as special on a dessert menu.  Far from specialized in Cuban restaurants, it’s not rare to find an all-flan menu – de leche, de queso, de calabaza, de mamey and of course – de coco.  Yet somehow I never get tired of it.  If it hadn’t been brought to the New World via Spain, Cubans would have had to invent it.  Most Latin American countries have their own version of this dessert and, while I can’t pretend to be neutral, in the case of flan I think it has to go to Cuba. For me it’s about the caramel.  Made directly in the mold, the sugar cooked long enough to go dark amber without becoming bitter (though personally I like it a little bitter).  I love the ritual of holding it just over the flame and watching it…

View original post 627 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s