Silky Coconut Flan (Print Version)
# Ingredients:
→ Caramel Base
01 -
2 tablespoons of water
02 -
1 cup white sugar
→ Flan Filling
03 -
1 can of sweetened condensed milk (14 oz)
04 -
1 can of coconut milk (13.5 oz)
05 -
3 eggs, large
06 -
1/2 cup sugar
07 -
1 tsp vanilla essence
08 -
Small pinch of salt
# Instructions:
01 -
Add sugar and water to a medium pot and heat on medium. Stir constantly so sugar melts, then leave to bubble until it turns a rich amber shade, about 8-10 minutes.
02 -
Pour caramel into a 9-inch circular dish and gently tilt it so the base is fully covered. Let it sit to cool down.
03 -
Blend coconut milk, condensed milk, sugar, eggs, salt, and vanilla until smooth and combined.
04 -
Pass the custard through a fine sieve into the dish with the caramel. This gives a silkier texture.
05 -
Heat oven to 350°F. Place the dish holding the flan into a bigger pan, then add hot water to the bigger pan until it comes halfway up the sides.
06 -
Let it bake for 45-50 minutes. It's done when a knife comes out clean after being poked in.
07 -
Let it sit in the water bath for half an hour to cool. Then cover and chill in the fridge for at least 3 hours, or better, overnight.
08 -
Run your knife around the flan's edges. Flip it onto a plate and let the caramel layer drip over.
# Notes:
01 -
Chilling it overnight gives the best flavor.
02 -
Stay close while making caramel, or it could burn quickly.
03 -
The water bath keeps the texture consistent.