Coconut Flans + Polaroid Pretties

Magnolia 2

you could never have dreamed
The Key
The above polaroids are from sʞɹoʍʇɐʞ. The beautiful subjects and the muted colors caught my eye. Everything is softened and just begin to fade, but in the loveliest way possible.
You can also purchase her books here.


(2 peaches poached for 10 minutes in 2 parts water, 1 part wine, and 1 vanilla bean)

I have eaten flans several times, always at potlucks. I found that it always seems to be one of the first things to go. It works well because it can be made the night before. Plus, flan, which is basically a type of custard can also be made made of pantry ingredients, that would keep and so the dish can be whipped up at short notice. It is much less time-consuming than say, a pie with homemade pastry and fresh fruit.
The first time I tried to make one myself, straight from a recipe I found somewhere, it was a depressing failure. It was an orange flan, and the citrus curdled the milk just slightly and it was far too sweet. I experimented and came up with this version. It is a fairly basic custard, to which I simply added a bit of coconut. The coconut was very nice because the coconut and vanilla layer rose to the top, and formed an almost sponge-cake bottom for the creamy eggy custard.
Plus, it went well with last night's dinner (Thai green curry with a paste so pungent that my eyes watered while I made it).
Coconut Flans
1 tbsp water
1/4 sugar
2 extra-large eggs
3/4 cup/6 oz evaporated milk
6 tbsp/7 oz sweetened condensed milk
1/2 dried shredded coconut
1/2 vanilla bean, seeds only
optional: 2 tbsp dark rum
Set aside 4 ramekins in a baking pan large enough to hold them without touching each other, and preheat oven to 300 degrees f.
First, make the caramel: In a heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
Pour 1 to 1.5 teaspoons in each of the ramekins. It will harden quickly, don't worry about this, as the caramel will melt and spread while the flan is baking.
Place the eggs, evaporated milk, condensed milk, dried coconut and vanilla bean scrapings (and rum if using) in a blender. Blend on high for about a minute.
Divide the mixture between the four ramekins. Fill the baking pan with water, until the water comes up to the half-way each ramekin. Bake for about an hour, until set. After removing carefully from oven, allow the custard to cool in the water for about 20 minutes. Remove from water, and chill in a refrigerator for at least 2 hours.
To serve, carefully run a thin knife around edge of ramekin. Invert ramekin over serving plate, and pour out. The caramel will be top.