Pistachio-Coconut Flan

For an extra treat, drizzle warm caramel sauce over the individual servings and top with a small slice of bitter chocolate.

INGREDIENTS | SERVES 6

6 large eggs

1 (14-ounce) can sweetened condensed milk

2 teaspoons vanilla extract

2 cups whole milk

2 cups half-and-half

2 tablespoons grated coconut

1 tablespoon ground pistachio meats

1. Preheat the oven to 325°F.
2. In a large mixing bowl, gently stir together the eggs, sweetened condensed milk, and vanilla extract.
3. Pour the milk and half-and-half into a medium saucepan and place on the stove on medium-high heat. Bring to a boil, then remove from heat. Gradually pour the egg mixture into the hot milk, stirring constantly. Make sure no clumps of egg remain.
4. Pass the mixture through a strainer, then pour into a greased 9" cake pan. Sprinkle the coconut and pistachio meats on top. Place the pan into a large roasting pan and fill the roasting pan with warm tap water until it is about halfway up the side of the cake pan.
5. Bake for 60 minutes. The center should feel firm when pressed, but the top should not not be browned. The edges may be slightly browned. Remove from the oven and set aside to cool to room temperature. Cover and refrigerate for at least 4 hours before serving.