Happy Cinco de Mayo!

I know for many Cinco de Mayo is the perfect excuse to enjoy a tall margarita but I thought today I would switch it up. Don't get me wrong, I'll definitely be breaking out the tequila for an ice cold margarita but I wanted to share a more unique recipe with Mexican roots to honor the holiday. 

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Lulu’s Salty Caramel Banana Coconut Flan

Serves: 4-5

Preparation time: 20 minutes active, 1 ½ hours baking

Ingredients:

2 cups milk

3 eggs

1 egg yolk

¾ cup sugar

1 cinnamon stick, or ¼ tsp of ground cinnamon

1 large piece of lemon zest

1 tablespoon rum

1 tsp vanilla extract

1/8 tsp ground nutmeg

Preparation:

Start by infusing some flavor into the milk. Put the milk in a medium saucepan with the lemon zest, cinnamon, nutmeg and rum.

Slowly bring this to a boil, then reduce the heat and simmer for about 10 minutes. Once done, set aside to cool (this is important).

You will need some custard cups suitable for the oven. You don’t necessarily need flan cups, but you need something about 3” wide by about 2” tall.

In a small non-stick skillet, spread out ¼ cup of the sugar. We are going to create the caramel to go in the custard cup.

Heat the sugar carefully and it will start to melt. Stir until you get a nice golden brown color.

Pour about ½ tablespoon into each cup and tilt the cup to spread the caramel to cover the bottom of each cup.

You need to work fast as the caramel will harden quickly!

Go ahead and preheat the oven to 300 degrees.

Now in a small mixing bowl, combine eggs, ½ cup of sugar, and vanilla. Beat until foamy.

Pour in the milk (it has cooled, right?) through the strainer to remove the extra bits.

Mix the milk and eggs well.

Pour the mixture into each cup as near to the top as you can. Place the cups (not touching each other) in a deep baking pan or dish.

Pour boiling water into pan around the cups so that you have about an inch of water in the pan. This creates a water bath for the custard.

Bake now for 1 ½ hours. Check the custard with a thin knife in the center of one of the flans.

Remove from the oven when done and remove the cups from the bath to cool.

Can be served at room temperature or cooled.

Remove from the cup by sliding a think knife around the edge of the cup. Enjoy!

Lulu's Salty Caramel Banana Coconut Flan

Lulu’s Salty Caramel Banana Coconut Flan Serves: 6 to 8

Preparation time: 20 minutes active, 1 ½ hours baking

Ingredients:

2 cups milk 3 eggs 1 egg yolk ¾ cup sugar 1/2 cup unsweetened coconut 2 banana’s pureed in the cuisinart or mashed well 1 cinnamon stick, or ¼ tsp of ground cinnamon 1 large piece of lemon zest 1 tablespoon rum 1 tsp vanilla (can be mexican or vanilla bean paste) extract 1/8 tsp ground nutmeg 1 tsp salt

Directions:

Preheat the oven to 300 degrees.

Put the milk in a medium saucepan with the lemon zest, cinnamon, nutmeg and rum. Slowly bring this to a boil, then reduce the heat and simmer for about 10 minutes. Take off the stove. Pour into a bowl and let cool.

You will need some custard cups or ramekins suitable for the oven. You don’t necessarily need flan cups, but something about 3” wide by about 2” tall. In a small non-stick skillet, spread out ¼ cup of the sugar. This is for the caramel to go in the custard cup or ramekin. Heat the sugar carefully and it will start to melt. Stir until you get a nice golden brown color. Pour about ½ tablespoon into each cup and tilt the cup to spread the caramel to cover the bottom of each cup. Work fast as the caramel will harden quickly!

Now in a small mixing bowl, combine eggs, ½ cup of sugar,1/2 cup unsweetened coconut, banana’s,vanilla and salt. Beat until foamy. Pour the cooled milk through the strainer to remove the extra bits. Mix the milk and egg mixtures together well.