Coconut Flan

After making my first flan (Spanish Flan with Blueberries) a couple of weeks ago, and realizing how incredibly easy and delicious flans are, I had been wanting to make another one. I decided to try out Paula Deen's Coconut Flan when my Mom, Aunt Chris, and cousin Lindsey came to visit. They all have huge sweet tooth like me and my Mom and Aunt Chris really love coconut so I knew this recipe would be a hit with them. 


I was disappointed that this flan didn't set up as well as my first flan did. I even cooked it about 10 minutes longer than the recipe called for and it was still very runny. Regardless of the loose texture, the flavor was still incredibly creamy and coconuty (there I go making up another word again). Lots of people rave about this recipe on Food Network.com so even though mine wasn't the flan perfection I was hoping for, it's still a great recipe and I am still very much hooked on flan. 

Coconut Flan
From Paula Deen 


Printable Version 


Ingredients
1/3 cup sugar
3 eggs
1 (14 ounces) sweetened condensed milk
1 1/2 cups coconut milk
2 teaspoons vanilla extract
1/4 cup coconut flakes
Whipped cream, for garnish
1/4 cup coconut flakes, for garnish


Directions
Preheat oven to 325 degrees. In a small saucepan over medium-low heat, melt the sugar until it caramelizes. Pour it into a flan dish, pie plate, or round souffle baking dish with shallow sides, swirling it around to coat the bottom. 

In a large mixing bowl, beat the eggs until foamy with a wire whisk. Beat in the condensed milk, vanilla extract, and 1/4 cup coconut. Pour the mixture into the prepared baking dish. It will need to bake in a water-bath in the oven. Set the dish into a large baking pan with sides and carefully pour water around the flan to come 2/3 the way up the sides. Carefully transfer to the preheated oven. Bake for about 1 hour, until the flan is set and the center only jiggles a little bit, like a cheesecake would. Remove from the oven and water-bath and allow to cool completely. Turn the flan out onto a flat serving platter. Cut into slices for serving. Garnish with whipped cream and toasted coconut. 

Turnip Mashed Potatoes

I've made these turnip mashed potatoes once before and the hubby loved them. Since I only had 2 potatoes but a lot of turnips on hand the day I made Perfect Pot Roast I decided to have a second go at them. This is most definitely not the healthiest side dish. It is, after all, from Paula Deen the Queen of Cream and Butter. But having Pot Roast without mashed potatoes is absolutely unacceptable. These mashed potatoes are fabulously easy, super creamy and it's a great twist on classic mashed potatoes.

Turnip Mashed Potatoes

from Paula Deen

Ingredients:

6 large red new potatoes, skin on (I used two large brown potatoes)

2 large turnips, peeled (I used several small turnips)

1/2 cup cream, heated (I used fat free half and half and 1% milk)

1 stick butter, melted (I used all of this!)

1/2 cup sour cream (Didn't have on hand, so omitted)

Salt and pepper

Directions:

Slice potatoes and turnips 1/4 inch thick. Cook in boiling water for 15 minutes or until fork tender. Drain. Whip unpeeled cooked potatoes and turnips with an electric mixer until moderately smooth. Don't overbeat them; a few lumps are nice. Add hot cream, butter, and sour cream. Season with salt and pepper to taste. Whip again until blended. Adjust thickness by adding more cream if desired.