Coconut Flan

 

1 C sugar

6 eggs

1 12 Oz can evaporated milk    

1 14 Oz can coconut milk    

1 14 Oz can sweetened condensed milk    

1 T vanilla

 

Pour sugar into a cake pan (nine inches diameter and 3-4 inches deep).  cook over low heat, agitating constantly to prevent scorching.  When sugar begins to bubble, remove the pan from heat.  Turn, so caramel glaze covers the bottom of the pan evenly.  Set aside to cool. 

 

To prepare custard, preheat oven to 350 degrees.  Lightly beat eggs and continue to beat as the remainder of the ingredients are added.  Beat until will blended.  Pour mixture over carmelized layer.  Place the pan into a larger pan that is filled with one half to one inch of hot water.  Water should come about 1/2 way up the side of inner pan. 

 

Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean.  Remove from oven and allow to cool on a rack.  To unmold, dip the pan in warm waater before inverting it onto a serving platter.

 

Makes 8 to 10 servings.  

Zucchini Muffins

 

2 large eggs

1/2 cup olive oil (or melted butter)    

3/4 C brown  sugar

1/2 teas vanilla

2 C grated zucchini

2 C white flour

1 teas baking powder    

1/2 teas salt

1 teas cinnamon

1 teas cardamom

1 C raisins

1 1/2 cup chopped walnuts

 

Preheat oven to 350 degrees.  In large bowl, mix eggs, olive oil, brown sugar and vanilla.  Stir in zucchini. In separate bowl, sift together flour, baking powder, salt, cinnamon and cardamom.  Stir in dry ingredents until just combined.  (Do not overmix).  Fold in nuts and raisins. 

 

Spoon into greased muffin tins, to about 3/4 full.  Bake 20 to 25 minutes until skewer comes out clean.