Coconut Caramel Flan Delight (Print)
Silky coconut flan finished with luscious caramel, offering a creamy texture and tropical flavor.
# Ingredients:
→ Caramel
01 -
200 g granulated sugar
02 -
60 ml water
→ Custard
03 -
1 can (397 g) sweetened condensed milk
04 -
1 can (400 ml) coconut milk
05 -
3 large eggs
06 -
1 teaspoon vanilla extract
07 -
1/4 teaspoon salt
# Steps:
01 -
Preheat oven to 175°C.
02 -
Combine granulated sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves. Stop stirring and cook until the mixture reaches a deep amber color, approximately 8–10 minutes.
03 -
Immediately pour caramel into a 23 cm round cake pan. Tilt pan to evenly coat the base. Set aside to allow the caramel to cool and harden.
04 -
In a blender, combine sweetened condensed milk, coconut milk, eggs, vanilla extract, and salt. Blend until smooth and fully combined.
05 -
Pour the custard mixture over the hardened caramel in the cake pan.
06 -
Place cake pan inside a larger baking dish. Add hot water to the baking dish, filling until water reaches halfway up the sides of the cake pan.
07 -
Bake for 50–60 minutes, or until the custard is set and a knife inserted in the centre comes out clean.
08 -
Remove cake pan from water bath and allow to cool at room temperature. Refrigerate for at least 4 hours or overnight.
09 -
Run a knife around the edge of the pan to loosen the flan. Invert onto a serving plate, allowing the caramel to flow over the top before slicing.
# Additional Notes:
01 -
Incorporate 50 g of shredded coconut for additional texture and tropical character.
02 -
Enhance depth by substituting half the sweetened condensed milk with evaporated milk.
03 -
Let the flan chill completely to ensure a smooth, creamy set.