Margie Perez recently demonstrated this recipe, from WWOZ's cookbook, That Sounds Good!, on WGNO's News with a Twist. Also demonstrating recipes from That Sounds Good! on WGNO's News with a Twist: Wanda Rouzan, Delfeayo Marsalis, and Margie Perez. See them all here.
Like most flan recipes, the list of ingredients is short. Note the flavoring alternatives to coconut that she suggests.
1 cup sugar
1 (14-oz) can sweetened condensed milk
14 ounces whole milk
1 can coconut with syrup (optional: see note below)
For the glaze: heat the sugar in a small sauce pan over low heat. Cook until sugar caramelizes into a thick syrup, stirring constantly. Immediately pour syrup over bottom of a loaf pan or a baking mold, tilting so the syrup covers the sides. Take care not to get burned. Chill in the freezer.
For filling: combine eggs, milk, condensed milk and coconut in blender. Process until the mixture is all one color. Remove the glaze from the freezer. Pour in filling, leaving 1/2 inch at the top. Put the pan in a larger pan. Add enough water to the larger pan to reach half way up the flan pan. Bake at 450F, checking every 15 minutes. Once the top is golden and a knife comes out relatively clean, put the flan in the refrigerator to cool and set for at least 8 hours.
To serve, loosen the sides with knife. Invert mold onto a plate. It's a beautiful sight to see all the caramel syrup drip down the sides of this beautiful masterpiece. I highly recommend do this part in front of an audience.
**Margie on optional flavorings: "There are many flavors you can add during the blending process, including 1 cup of strawberries, or bananas or a block of cream cheese. I made pumpkin flan for Thanksgiving--get creative!"
Margie Perez is a dynamic and vivacious performer specializing in a versatile blend of blues, pop, and New Orleans funk. She has put together a fabulous band with whom she performs at clubs, festivals, and parties. She also performs in other ensembles, like the New Orleans Nightingales and the Honeypots.