Silky Coconut Flan (Print Version)
# Ingredients:
→ Caramel Layer
01 -
2 tablespoons water
02 -
1 cup white sugar
→ Flan Mixture
03 -
1 can (13.5 oz) of coconut milk
04 -
1 can (14 oz) of sweetened condensed milk
05 -
3 large eggs
06 -
1 teaspoon vanilla
07 -
½ cup white sugar
08 -
A tiny pinch of salt
# Instructions:
01 -
In a medium pot, combine the sugar and water over medium heat. Stir until it’s dissolved. Let it bubble until it turns golden brown, around 8–10 minutes.
02 -
Quickly pour the caramel into a 9-inch round dish, tilting to spread it evenly on the bottom. Set it aside to harden.
03 -
In a bowl, mix together the sweetened condensed milk, coconut milk, eggs, sugar, vanilla, and salt until smooth.
04 -
Pour the mixture through a fine sieve into the dish with the caramel for a silky texture.
05 -
Set the oven to 350°F. Put the filled dish into a bigger pan. Pour hot water into the outer pan until it reaches halfway up the sides.
06 -
Let it bake for 45 to 50 minutes, until it sets and a knife poked into it comes out clean.
07 -
After baking, leave it sitting in the water bath for 30 minutes, then cover and refrigerate for at least 3 hours, or overnight if you can.
08 -
Run a knife along the edge of the dish, flip it onto a plate, and let the caramel drizzle over the top.
# Notes:
01 -
Tastes better when made a day ahead.
02 -
Don’t walk away while making caramel; it burns fast.
03 -
The water bath helps the custard set evenly.