Cuban Coconut Flan

Ingredients

• 1 Tasse 1 cup granulated sugar (for caramel)
• 1/4 Tasse 1/4 cup water (for caramel)
• 4 4 large eggs
• 1 Dose (400ml) 1 can (400ml) full-fat coconut milk
• 1 Dose (400g) 1 can (400g) sweetened condensed milk
• 1 Teelöffel 1 teaspoon vanilla extract
• 1/4 Teelöffel 1/4 teaspoon salt
• 1/2 Tasse 1/2 cup shredded coconut (optional, for garnish)

Instructions

1. For the caramel, cook 1 cup sugar and 1/4 cup water in a saucepan over medium heat without stirring until it turns a golden brown color. Immediately pour into a 8-inch round baking pan and swirl to coat the bottom. Set aside.
2. Preheat oven to 350°F (175°C). Bring a kettle of water to a boil.
3. In a large bowl, whisk together eggs, coconut milk, sweetened condensed milk, vanilla extract, and salt until well combined and smooth.
4. Carefully pour the egg and coconut mixture over the caramel in the baking pan.
5. Place the baking pan inside a larger roasting pan. Carefully pour the boiling water into the larger pan until it reaches about halfway up the sides of the flan pan (water bath).
6. Bake in the preheated oven for 60-70 minutes, or until the flan is set around the edges and slightly wobbly in the center.
7. Remove the roasting pan from the oven, lift the flan out of the water bath, and let it cool completely. Chill for at least 4 hours, ideally overnight.
8. To serve, carefully run a knife around the edge of the flan. Place a serving plate over the pan and invert to release the flan onto the plate. Garnish with shredded coconut if desired.

Nutrition