Caramel Coconut Flan Recipe, How to Make Caramel Coconut Flan, Family Recipes

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In baking you need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!

Caramel Coconut Flan

This recipe for Caramel Coconut Flan makes a delicate custard.

13.5 oz can coconut milk
14 oz can condensed milk
5 eggs
1 tsp vanilla or coconut flavoring
1 cup sugar
6 tbls water

Preheat oven to 350. Make caramel by mixing the sugar with the water in a non-stick pan and bring to a boil over high heat. Let this bubble until it turns caramel colored and coat the bottom of nonstick 9 inch cake pan. Watch it carefully as it can burn quickly. Set this aside to cool down a bit.

In a bowl mix the condensed milk into beaten eggs with whisk. Add in coconut milk and vanilla and pour mixture into slightly cooled caramel coated baking dish.

Set the cake pan into a larger pan with enough water to come almost 1 inch to bake. I use an 11 inch round cake pan with almost 2 cups of water to set the flan in. Bake the flan for about 50 minutes to an hour or till a knife inserted comes out clean. The moist oven seems to make a very delicate texture to the custard.

Let it cool on counter top and then in refrigerator for a few hours. Invert onto pie plate or serving plate with raised lip edges so caramel sauce stays on plate.

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Caramel Coconut Flan