Coconut Caramel Flan Delight (Print Version)
# Ingredients:
→ Caramel
01 -
60 ml water
02 -
200 g white sugar
→ Custard
03 -
3 large eggs
04 -
1/4 teaspoon salt
05 -
1 teaspoon vanilla extract
06 -
1 can (400 ml) coconut milk
07 -
1 can (397 g) sweetened condensed milk
# Instructions:
01 -
Slide a knife gently along the inside of the pan to free the flan. Carefully flip it onto a plate and let the caramel rush all over the top. Now you can slice and enjoy.
02 -
Once it's out of the water, let it chill at room temp until it cools. Pop it in the fridge for four hours or, even better, until tomorrow.
03 -
Let it bake away for 50 to 60 minutes. You'll know it's ready when you poke the middle with a knife and it comes out clean.
04 -
Set your cake pan inside a bigger baking dish. Pour in enough hot water so it comes halfway up the sides of your pan.
05 -
Pour your custard right on top of the cooled caramel in the pan.
06 -
Toss the coconut milk, sweetened condensed milk, eggs, vanilla, and salt into a blender. Mix everything up till it’s totally smooth.
07 -
As soon as your caramel's ready, tip it into your cake pan. Swirl to cover the bottom, then wait for it to turn hard and cool off.
08 -
Mix the sugar with water in a pot on medium heat. Give it a stir till the sugar’s gone, then stop stirring and watch it turn a golden brown after about 8–10 minutes.
09 -
Get your oven hot by setting it to 175°C before you start.
# Notes:
01 -
Stir in 50 grams shredded coconut if you want some chew and a tropical touch.
02 -
Try replacing half the condensed milk with evaporated milk for a deeper flavor.
03 -
Don’t rush—chill it all the way for a super creamy and smooth treat.