Coconut Flan
A tropical twist on traditional flan with rich coconut flavor, silky smooth texture, and a luscious caramel sauce that forms as it bakes.
Ingredients
- 1 cup granulated sugar (for caramel)
- 1/4 cup water (for caramel)
- 4 large eggs, room temperature
- 2 large egg yolks, room temperature
- 14 oz sweetened condensed milk
- 13.5 oz coconut milk, full-fat, canned
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/4 tsp salt
- 1/4 cup shredded coconut (for garnish), toasted
Instructions
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1
Preheat oven to 325°F (165°C).
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2
In a medium saucepan, combine 1 cup granulated sugar (for caramel) and 1/4 cup water (for caramel). Cook over medium heat without stirring until the sugar dissolves and the mixture turns a deep amber color, about 8-10 minutes.
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3
Immediately pour the hot caramel into an 8-inch round cake pan or a 2-quart baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
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4
In a large bowl, whisk together 4 room temperature large eggs and 2 room temperature large egg yolks until well combined.
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5
Add 14 oz sweetened condensed milk, 13.5 oz full-fat, canned coconut milk, 1 cup whole milk, 1 tsp vanilla extract, 1/2 tsp coconut extract, and 1/4 tsp salt. Whisk until smooth and fully incorporated.
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6
Pour the custard mixture through a fine-mesh sieve over the hardened caramel in the cake pan.
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7
Place the cake pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the cake pan (water bath/bain-marie).
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8
Carefully transfer to the oven and bake for 60-70 minutes, or until the center is just set but still slightly jiggly.
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9
Remove from the water bath and let cool to room temperature.
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10
Cover and refrigerate for at least 4 hours or overnight to fully set.
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11
To serve, run a knife around the edge of the flan and invert onto a rimmed serving plate. The caramel will flow over the flan as a sauce.
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12
Garnish with 1/4 cup toasted shredded coconut (for garnish) before serving.