Flan de Coco

Ingredients

1/4 cup of dark Karo syrup

1 can (14 oz) coconut milk

1 can (14 oz) evaporated milk

1 can (14 oz) condensed milk

1 teaspoon vanilla

6 eggs


Directions:

Preheat the oven to 350 degrees.

Pour the Karo syrup into a 1 quart, ovenproof, round mold. Roll the mold to coat the sides with the syrup.

In a blender, mix in the three milks, vanilla, and eggs.

Add water to a larger pan to come halfway up the sides of the mold.

Place the mold with the custard on the pan with water, as in a double boiler.

Bake for 1 hour or until the knife inserted in the center comes out clean.

Cool to room temperature.

Refrigerate for 3 hours.

Unmold the flan onto a deep platter.

¡Feliz Año Nuevo!