Flan is a custard with a caramel sauce that is popular throughout Latin America. Flan de coco is made with coconut milk, but is usually mixed with whole milk or condensed milk. Luckily, it tastes just as rich and wonderful when made with all coconut milk—including condensed coconut milk, which you can make at home or purchase in cans.
- Yield: 6 Servings 2 (5-inch, 12.5-cm) mini flans
- ½ cup (115 g) coconut sugar or grated panela
- 4 large eggs
- 1 (13.5-oz [399-ml]) can full-fat coconut milk
- 1 cup (235 ml) condensed coconut milk (purchased or make your own)
- 1 tbsp (15 ml) vanilla extract
- Preheat the oven to 350°F (180°C).
- Make the caramel sauce by combining the sugar with 2 tablespoons (30 ml) of water in a saucepan and heating over medium heat. Cook until slightly thickened, swirling occasionally to dissolve the sugar, 6 to 8 minutes.
- Meanwhile, thoroughly blend the eggs, coconut milks and vanilla, either using a whisk or electric mixer or blender.
- Pour the caramel sauce into the bottom of two 5-inch (12.5-cm) pie dishes, carefully tilting to swirl it along the sides. Allow to rest for about 5 minutes.
- Divide the egg mixture evenly among your dishes.
- Prepare a hot water bath by boiling water. Place your dishes in the bottom of an 9 x 13-inch (23 x 33-cm) ovenproof glass dish (or equivalent pan) and pour in enough hot water so that it comes about 1 inch (2.5 cm) up the sides of the dish. Take care not to get water in the flan itself and not to splash hot water while transferring the dish to the oven.
- Bake for about 1 hour, or until a knife comes out clean when inserted into the center of a flan and the middle no longer wiggles if you shake the pan (remove from the water bath before testing for wiggles!). Wear sturdy ovenproof mitts to lift them from the water bath, or slip a cooking spatula (the kind you would flip pancakes with) underneath to lift. Be very careful not to burn yourself!
- Allow the flan to cool for at least 20 minutes before refrigerating. Cover with plastic wrap and let chill for several hours before serving.
- Release the flans onto a serving plate (make sure it has a lip to catch the sauce) by using a butter knife to gently loosen the edges. Place the plate on top of the dish and quickly flip it over to release onto the plate. The caramel sauce will drizzle out on top.
- Serve each slice with a generous spoonful of caramel.