1 c  Sugar
2 c  Half-and-half or light cream
4 lg Eggs, lightly beaten
2 lg Egg yolks
1/2 c  Tightly packed finely
-chopped shredded sweetened
-coconut
1/2 ts Vanilla extract
Fresh berries for garnish
1    Preheat the oven to 350
-degrees. In a small, heavy
-saucepan over

medium heat, cook 1/2 cup of the sugar, stirring constantly after it starts
to bubble, until it caramelizes, 6 to 8 minutes. Divide the syrup among 8
custard cups, or pour into a 2-quart ovenproof mold, and swirl to coat the
bottom. Set aside. 2. In a medium-size, heavy saucepan over medium heat,
heat the half-and-half and sugar almost to scalding, and set aside. 3. In a
large bowl, whisk the eggs and yolks together until blended. Gradually add
the cooled half-and-half, coconut, and vanilla, and mix well. 4. Pour the
mixture into the prepared custard cups or mold, place in a large pan, and
fill the outer pan with lukewarm water two thirds the height of the cups or
mold. Bake 1 hour for a large mold and slightly less for custard cups, or
until a cake tester inserted in the flan comes out clean. Remove from the
water bath, allow to cool to room temperature, cover, and refrigerate. 5.
To unmold, run a knife along the inner edge of the mold or cups and invert
the custard onto a plate. Spoon the caramel over the top and garnish with
fresh berries. Makes 8 servings Variation: Combine 1 pint of berries with
sugar to taste, puree in a food processor fitted with a steel blade or
blender, and spoon around the flan. FLAN DE COCO Coconut Flan