Coconut Flan with Caramel
Coconut Flan with Caramel
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1/4 cup water
For the Coconut Flan
- 2 large eggs
- 2 egg yolks
- 1 can sweetened condensed milk, 14 ounce
- 1 can evaporated milk, 12 ounce
- 13.5 fluid ounces full-fat coconut milk, 1 can
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Place four 6-ounce ramekins or oven-safe custard cups into a large baking dish (such as a 9x13 inch pan).
⏱️ 5 min•🌡️ 350
- 2
Prepare the caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Once dissolved, stop stirring and continue to cook until the mixture turns a deep amber color. This will take about 8-12 minutes. Watch carefully to prevent burning.
⏱️ 10 min
- 3
Carefully and quickly pour the hot caramel evenly into the bottom of each ramekin. Swirl each ramekin gently to coat the bottom. Set aside to cool and harden.
⏱️ 2 min
- 4
Prepare the flan mixture: In a large bowl, whisk together the whole eggs and egg yolks until just combined. Do not overwhisk, as too much air can create bubbles in the flan.
⏱️ 3 min
- 5
Add the sweetened condensed milk, evaporated milk, full-fat coconut milk, vanilla extract, and salt to the egg mixture. Whisk gently until all ingredients are well combined and smooth. For an extra smooth flan, strain the mixture through a fine-mesh sieve into a clean bowl to remove any egg chalazae or lumps.
⏱️ 5 min
- 6
Carefully pour the flan mixture over the hardened caramel in each ramekin. Fill each ramekin almost to the top.
⏱️ 2 min
- 7
Create a water bath: Place the baking dish with the ramekins on the oven rack. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins. This water bath (bain-marie) ensures even cooking and prevents the flan from cracking.
⏱️ 3 min
- 8
Bake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. The cooking time may vary depending on your oven and the size of your ramekins.
⏱️ 55 min•🌡️ 350
- 9
Carefully remove the baking dish from the oven. Using tongs, remove the ramekins from the water bath and let them cool completely on a wire rack at room temperature.
⏱️ 15 min
- 10
Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to fully set and chill.
⏱️ 240 min
- 11
To serve, run a thin knife around the edge of each flan. Place a serving plate upside down over the ramekin, then invert the flan onto the plate. The caramel will drizzle down over the custard. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Flan with Caramel
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1/4 cup water
For the Coconut Flan
- 2 large eggs
- 2 egg yolks
- 1 can sweetened condensed milk, 14 ounce
- 1 can evaporated milk, 12 ounce
- 13.5 fluid ounces full-fat coconut milk, 1 can
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Place four 6-ounce ramekins or oven-safe custard cups into a large baking dish (such as a 9x13 inch pan).
⏱️ 5 min•🌡️ 350 - 2
Prepare the caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Once dissolved, stop stirring and continue to cook until the mixture turns a deep amber color. This will take about 8-12 minutes. Watch carefully to prevent burning.
⏱️ 10 min - 3
Carefully and quickly pour the hot caramel evenly into the bottom of each ramekin. Swirl each ramekin gently to coat the bottom. Set aside to cool and harden.
⏱️ 2 min - 4
Prepare the flan mixture: In a large bowl, whisk together the whole eggs and egg yolks until just combined. Do not overwhisk, as too much air can create bubbles in the flan.
⏱️ 3 min - 5
Add the sweetened condensed milk, evaporated milk, full-fat coconut milk, vanilla extract, and salt to the egg mixture. Whisk gently until all ingredients are well combined and smooth. For an extra smooth flan, strain the mixture through a fine-mesh sieve into a clean bowl to remove any egg chalazae or lumps.
⏱️ 5 min - 6
Carefully pour the flan mixture over the hardened caramel in each ramekin. Fill each ramekin almost to the top.
⏱️ 2 min - 7
Create a water bath: Place the baking dish with the ramekins on the oven rack. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins. This water bath (bain-marie) ensures even cooking and prevents the flan from cracking.
⏱️ 3 min - 8
Bake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. The cooking time may vary depending on your oven and the size of your ramekins.
⏱️ 55 min•🌡️ 350 - 9
Carefully remove the baking dish from the oven. Using tongs, remove the ramekins from the water bath and let them cool completely on a wire rack at room temperature.
⏱️ 15 min - 10
Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to fully set and chill.
⏱️ 240 min - 11
To serve, run a thin knife around the edge of each flan. Place a serving plate upside down over the ramekin, then invert the flan onto the plate. The caramel will drizzle down over the custard. Serve immediately.
⏱️ 2 min