Description
Use coconut milk for a tropical twist on classic flan.
Ingredients
- ¾ cup white sugar
- ¾ cup whole milk
- 1 cup coconut milk
- ½ (12 fluid ounce) can evaporated milk
- ½ (14 ounce) can sweetened condensed milk
- ½ teaspoon vanilla extract
- 3 eggs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 6 (4-ounce) ramekins.
- Slowly melt sugar in a large skillet over low heat
- stirring constantly
- until browned but not scorched
- about 8 minutes. Divide caramel equally among the ramekins and allow to cool.
- Combine whole milk
- coconut milk
- evaporated milk
- sweetened condensed milk
- and vanilla extract in a saucepan over low heat. Stir continuously until it begins to steam
- about 5 minutes.
- Whisk 3 eggs together in a bowl; slowly pour beaten eggs into the warm milk mixture
- whisking constantly until the custard is combined.
- Place ramekins in a casserole dish and fill with boiling water to reach halfway up the sides of the ramekins. Divide custard evenly among ramekins
- over the caramel sauce
- about 1/2 inch from the top. Cover casserole dish tightly with foil. Bake in the preheated oven until the custard is set
- about 1 hour. A knife gently inserted into the center of a flan should come out clean.
- Remove ramekins from the water bath and allow to cool to room temperature. Refrigerate for 2 to 3 hours before serving to chill completely. Run the tip of a paring knife around the edges to release the flan. Place a plate over the top of the ramekin and flip to release the flan onto the plate
- caramel side up.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 3 hrs 30 mins
Servings: 6