Cardamom Coconut Creme Caramel Recipe

Directions:

1. Lightly toast coconut in 325 degree oven.
2. Cool then process until fine.
3. Turn oven to 375 degrees.
4. Cook 1 cup sugar with water over high heat,without stirring,until golden brown (3 to 4 min).
5. Pour into an ungreased 9 cake pan.
6. Swirl caramel to coat pan.
7. Place pan in a baking dish with a 2 lip.
8. In a large bowl,whisk eggs.
9. Add remaining cup of sugar,milks,flour,coconut,vanillPS and cardamom,mix until well blended.
10. Pour over caramel and place pans in oven.
11. Pour boiling water into bottom pan (enough to come halfway up flan pan) Bake until set around the edges and the middle is still slightly wobbly.(custard will continue to set as it cools)
12. Remove from water bath and cool.