Rating: 4 stars
17 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

Use coconut milk for a tropical twist on classic flan.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
2 hrs
total:
3 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 6 (4-ounce) ramekins.

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  • 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.

Nutrition Facts

373 calories; protein 9.6g; carbohydrates 48.6g; fat 16.7g; cholesterol 116.3mg; sodium 127mg. Full Nutrition
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