Tuesday, December 7, 2010

So, I was watching one of my other favorite programs on the Food Network this weekend, Mexican Made Easy, and saw this great recipe from Marcela Valladolid for Coconut Flan. I had purchased several cans of Eagle Brand Sweetened Condensed Milk prior to Thanksgiving with a gratis coupon I received and was dying to have the chance to try something new with this product.  Also, being that I love, love, love flan and Marcela made this recipe appear so easy I had to give it a shot. The hardest part of this recipe was finding the coconut milk at the grocery store.  I had no idea where to begin to look for it having never purchased it before, but I finally found it. I followed the recipe to the letter except for the shredded coconut.  I love the flavor of coconut by not the texture of it in my mouth, so I omitted it from the recipe. This flan turned out to die for.  To keep from eating the entire thing ourselves, I took half of it to my parent’s house for them to try.  They fell in love.  They both said that it’s the best flan they’ve ever had and that this is the dish I have to bring to Christmas dinner this year. I am usually responsible for bringing a dessert and they told me that this will be the one they request from now on.  This recipe makes a lot of flan and it is very dense, but definitely something you should try during the holidays.

Here is the recipe:
Coconut Flan
Recipe courtesy Marcela Valladolid

Prep Time:10 min
Inactive Prep Time:--
Cook Time:1 hr 40 min
Serves:8 to 10 servings

  • Vegetable oil cooking spray
  • 1 cup cajeta* or caramel sauce, at room temperature
  • 3 (14-ounce) cans sweetened condensed milk
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 (12-ounce) can evaporated milk
  • 6 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup shredded sweetened coconut, toasted
  • *can be found in Hispanic grocery stores

Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.  Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside. Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.  Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight. Turn the flan out onto a platter. Sprinkle with toasted coconut and serve. 

So, to make using this wonderful product even more exciting, Eagle Brand, one of America's leading producers of sweetened, condensed milk, has partnered with Ingrid Hoffmann, host of the Cooking Channel's Simply Delicioso, and Delicioso on Telefutura/Univision, for a nationwide search to find America's signature recipes!

Ingrid Hoffmann (www.simplydelicioso.com) is passionate about food and entertaining and spends each day sharing her enthusiasm and talent with an international audience. She currently hosts Simply Delicioso on the Cooking Channel while her clever 60-second food and entertaining tips, Un Minuto Delicioso, air daily on Galavision. Her Spanish-language show, Delicioso, is on Univision/Telefutura and is a weekly one-hour lifestyle cooking show. Ingrid's cookbook is available in both English and Spanish, SIMPLY DELICIOSO: A Collection of Everyday Recipes with a Latin Twist (Clarkson Potter/Random House) and DELICIOSO: Una Coleccion de Mis Recetas Favoritas con Sabor Latino. She developed her own Latin-influenced cookware line, Simply Delicioso by Ingrid Hoffmann, with top cookware and kitchen appliance manufacturer, T-fal, as well as her own cutlery and kitchen gadgets with Furi. She writes a monthly column in People en Espanol, appears weekly on the #1 Spanish-language morning show Despierta America, and makes frequent appearances on the Today show and The CBS Early Show.

"Food is my passion. I am always experimenting in the kitchen to make my desserts full of flavor and texture without adding extra steps." says Ingrid "Eagle Brand sweetened condensed milk caramelizes quickly and evenly, to make my favorite, Dulce De Leche. Sweetened condensed milk also provides the perfect base for countless delicious dessert recipes. I love to bake as much as I love to eat, so I'm excited to team up with Eagle Brand to taste the best signature dessert recipes out there!"

All home bakers need is a little imagination and a can of Eagle Brand sweetened condensed milk to infuse their signature style into an original dessert recipe. Entries may be submitted in one of five categories: pies, cheesecakes, fudges, cookie bars and "other".

Signature recipes can be a new modern favorite, or a recipe passed down through generations, but they always please a crowd! Now through January 10th, 2011 the Eagle Brand Signature Recipe asks home bakers to showcase their signature recipes and creative spins on holiday classics for a chance to win a grand prize of $10,000!

Entrants can submit their recipes at www.eaglebrand.com through January 10th, 2011 (limit one entry per category).  The top five recipes in each category will be judged to determine a finalist recipe in each category. The finalist recipes will then be judged by a qualified panel of judges. One finalist recipe will be declared the grand prize winner and receive $10,000 and the four finalist runners up will receive $2,500. The top five entrants in each recipe category will receive a gift basket of Eagle Brand products and baking supplies!

Ingrid Hoffmann offers her expert tips at
www.eaglebrand.com and in Spanish at www.marcaeagle.com Eagle Brand recipes, tips for usage, and product information are also available!

The Eagle Brand Signature Recipe Contest ends January 10th, 2011. Open to legal residents of the 50 United States and D.C. 18 years and older. Void where prohibited. For details and complete official rules please visit: