Costa Rican Flan

Ingredients:

2 cups sugar
2 cups light corn syrup
1 tablespoon butter
1 cup freshly grated Parmesan cheese (3 oz.)
1 (8.5 oz.) can cream of coconut
6 tablespoons all-purpose flour
1 whole egg
8 egg yolks
1 cup heavy cream or whipping cream, whipped
1/2 cup toasted silvered almonds

Procedure:

Generously grease a 1-1/2 quart casserole; set aside. Stir sugar and syrup in a medium saucepan to combine. Attach a candy thermometer to side of pan. Without stirring, simmer over low heat until mixture reaches 300 deg. F (150 deg. C) on thermometer. Mixture will be a light caramel color and separate into brittle threads when dropped from a spoon into water. Remove from heat. Stir in butter until melted. Preheat oven to 350 deg. F (175 deg. C). In a small bowl, combine cream of coconut and flour to make a smooth paste. Stir into syrup until blended. In the same small bowl, beat whole egg and egg yolks. Stir 1/2 cup of the syrup mixture into eggs. Stirring vigorously, slowly pour egg mixture into syrup mixture until blended. Pour into prepared casserole. Place casserole in a slightly larger baking dish. Pour water 1 to 1-1/2 inches deep into outer dish. Bake about 40 minutes in preheated oven until a knife inserted in center comes out clean. Cool slightly. Refrigerate until cold, about 1 hour. To serve, invert casserole onto a platter; remove casserole. Spoon dollops of whipped cream on top of flan. Make peaks by pulling cream upward with the back of a metal spoon. Sprinkle with silvered almonds. Make 8 to 10 servings.

Variation:

Substitute 2 cups crushed, sweetened strawberries, raspberries or blackberries for whipped cream.