Coconut Flan Caramel (Print Version)
Gentle coconut flan loaded with caramel and a dreamy, tropical taste in each bite.
# Ingredients:
→ Caramel
01 -
60 ml water
02 -
200 g white sugar
→ Custard
03 -
1/4 teaspoon salt
04 -
1 teaspoon vanilla extract
05 -
3 big eggs
06 -
1 can (400 ml) coconut milk
07 -
1 can (397 g) sweetened condensed milk
# Steps:
01 -
Slide a knife all the way around to loosen everything up, flip it onto a plate, and let all that gooey caramel spill over the top. Slice and enjoy.
02 -
Take the pan out of the water, let it cool on the counter, and pop it in the fridge for a good 4 hours or just leave it overnight.
03 -
Let it bake for 50 to 60 minutes. It's done when a knife stuck in the middle comes out clean and the custard looks set.
04 -
Put the cake pan into a bigger baking dish. Carefully pour in hot water so it comes about halfway up the cake pan's side.
05 -
Tip the custard blend right on top of the hard caramel in your cake pan.
06 -
Toss sweetened condensed milk, coconut milk, eggs, vanilla, and salt in your blender. Whiz it until you’ve got a super smooth liquid.
07 -
Quickly pour that caramel into a 23 cm round pan, tilting so the bottom's fully covered. Let it firm up as it cools.
08 -
Put water and sugar in a saucepan over medium and stir until the sugar's gone. Once it's clear, stop stirring—let it bubble away until it turns a rich golden brown, usually takes 8–10 minutes.
09 -
Crank your oven up to 175°C and let it heat.
# Notes:
01 -
Throw in 50 g shredded coconut for a fun, chewy texture and a bit of vacation flair.
02 -
Swap out half the condensed milk for evaporated if you want it super rich.
03 -
Let it chill all the way through or you won’t get that dreamy, silky bite.