Silky Coconut Flan (Print Version)
# Ingredients:
→ Caramel Mixture
01 -
2 tablespoons water
02 -
1 cup granulated sugar
→ Creamy Filling
03 -
½ cup granulated sugar
04 -
1 teaspoon vanilla extract
05 -
Pinch of salt
06 -
3 large eggs
07 -
1 can (13.5 oz) coconut milk
08 -
1 can (14 oz) sweetened condensed milk
# Instructions:
01 -
Mix water and sugar in a medium pan set over medium heat. Stir until smooth, then let it bubble till it turns a deep golden amber—takes about 8-10 minutes.
02 -
As soon as the caramel is ready, pour it right into a 9-inch baking dish, tilting it around to cover the bottom evenly. Leave it to cool off.
03 -
In a mixing bowl, beat together the condensed milk, coconut milk, eggs, granulated sugar, vanilla, and salt until completely blended.
04 -
For a silky finish, pour the mixture through a fine-mesh strainer straight into the dish with the hardened caramel.
05 -
Heat oven to 350°F. Place the flan dish in a bigger pan, then pour hot water around it until it comes halfway up the sides.
06 -
Put in the oven for 45-50 minutes until custard sets and a knife comes out clean when checked.
07 -
Let it sit in the water for about 30 minutes to cool down, then cover and chill in the fridge for at least 3 hours—or overnight if you can.
08 -
Use a knife to loosen the edges, then flip it onto a plate. Let the caramel drizzle all around the top when it releases.
# Notes:
01 -
Make it a day early for the best results.
02 -
Watch out! It’s easy to burn the caramel if left unattended.
03 -
The water helps the custard cook evenly.