This flan is a decadant dessert with the caramel cooked into the custard. I added 1/2 tsp of rum flavor and orange extract to further reduce the coconut flavor of the custard.
INGREDIENTS
- ¾ cup granulated sugar
- ¾ cup water
- 4 large eggs
- 1 can evaporated coconut milk (12.2 fl oz/360ml)
- 1 can condensed coconut milk (11.25oz/320g)
- ½ vanilla bean (about 2 inches long)
INSTRUCTIONS
- Preheat the oven to 338°F/170°C. Bring a pot of water to a boil, turn off the heat and keep covered.
- In a small pan, combine the sugar and water and heat until golden brown and thick. Keeping a close watch, occasionally swirl the pan to make sure the caramel cooks evenly. Pour the caramel into an 8 inch round baking pan and tilt the pan to coat the bottom (the pan gets hot so be careful!). Place the round baking pan into a bigger baking pan (I used a 9 inch square pan) and set aside.
- While the caramel is cooking, make the custard. In a bowl, add eggs, evaporated milk, condensed milk, and the seeds scraped out of the vanilla bean. Gently whisk together until smooth, making sure not to create a foam. Set aside to rest while the caramel cools in the pan.
- Pour the custard through a mesh sieve over the cooled caramel. Cover the round pan with foil. Carefully pour the hot water into the bigger baking pan until it reaches half way up the sides of the round pan. Bake it in the oven for 50 to 60 minutes, until a toothpick or knife inserted in the center comes out clean.
- Cool the flan completely, and chill in the refrigerator for a couple hours. Run a knife around the edge of the flan to loosen it before inverting it onto a serving plate.