2 (14-ounce) cans sweetened condensed milk
2 cups milk
1/2 cup cream of coconut
1/2 cup corn syrup
1 teaspoon vanilla
1 cup sugar
Place sweetened condensed milk, milk, cream of coconut, corn syrup, vanilla and eggs in blender container. Blend thoroughly, or whisk vigorously with wire whip to blend well.
Melt sugar in heavy skillet over low heat, stirring occasionally to keep caramel from scorching. Add few drops of water, little at time, stirring until caramel is of spreading consistency.
Distribute caramel evenly among 8 (4 1/2- to 5-ounce) custard cups, tilting cups to spread caramel evenly. Or spread in 13x9-inch rectangular baking pan.Pour flan into caramel-lined cups or pan and place in shallow baking pan with 1/4-inch hot water. Cover with foil and bake cups at 350 degrees 50 minutes, or baking pan 60 minutes, or until firm. When cool, place in refrigerator about 1 hour.
To serve, run knife around outer edges of cups or pan and invert on serving platter. Makes 8 servings.Copyright © 2015, Los Angeles Times