Coconut Milk Flan
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cup
White Sugar3 cup
Whole Milk1 cup
Coconut Milk12 fluid ounce
Evaporated Milk (can)1 tsp
Vanilla Extract3
EggsDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease 6 (4-ounce) ramekins
3
Slowly melt sugar in a large skillet over low heat, stirring constantly, until browned but not scorched, about 8 minutes
4
Divide caramel equally among the ramekins and allow to cool
5
Combine whole milk, coconut milk, evaporated milk, sweetened condensed milk, and vanilla extract in a saucepan over low heat
6
Stir continuously until it begins to steam, about 5 minutes
7
Whisk 3 eggs together in a bowl; slowly pour beaten eggs into the warm milk mixture, whisking constantly until the custard is combined
8
Place ramekins in a casserole dish and fill with boiling water to reach halfway up the sides of the ramekins
9
Divide custard evenly among ramekins, over the caramel sauce, about 1/2 inch from the top
10
Cover casserole dish tightly with foil
11
Bake in the preheated oven until the custard is set, about 1 hour
12
A knife gently inserted into the center of a flan should come out clean
13
Remove ramekins from the water bath and allow to cool to room temperature
14
Refrigerate for 2 to 3 hours before serving to chill completely
15
Run the tip of a paring knife around the edges to release the flan
16
Place a plate over the top of the ramekin and flip to release the flan onto the plate, caramel side up