Coconut Caramel Flan



Ingredients

  • 1/2 cup sugar
  • 400ml Kara Coconut Milk (1 can)
  • 385ml sweetened condensed milk (1 can)
  • 200ml low fat evaporated milk (1/2 can)
  • 5 eggs
  • 2 teaspoons Mexican vanilla (or Madagascar vanilla extract)
  • 1/4 teaspoon lime juice, freshly squeezed
  • A tiny pinch of salt

Method

  1. Preheat oven to 175°C (350°F).
  2. In a small saucepan/pan, add the sugar and heat over low-medium heat.
  3. Swirl the sugar occasionally, breaking up any lumps until the sugar dissolves and turns a deep amber color. This will take around 8-10 minutes.
  4. Once the sugar has caramelized, carefully pour the hot caramel into a regular 9-inch cake pan, 6-cup flan mold or individual ramekins.
  5. Quickly tilt the pan to coat the bottom and sides evenly. Then set aside to cool slightly.
  6. Add the Kara Coconut Milk, condensed milk, evaporated milk, eggs, vanilla extract, lime juice and a pinch of salt to a blender. Blend briefly till well combined.
  7. Carefully pour the flan batter into the caramel-lined pan/mold.
  8. Place the pan/mold in a larger baking dish (e.g. roasting pan). Pour enough boiled water into the outer pan to reach halfway up the side of the pan/mold.
  9. Bake in oven for 45 minutes, or until a toothpick inserted near the center comes out clean. The flan should be slightly wobbly in the center, but not liquid.
  10. Remove the flan from the water bath and let cool over a wire rack for 30 minutes. Once cool, refrigerate for at least 4 hours (or best chill overnight) for the flan to set completely.
  11. Run a knife around the edges of the pan to loosen the flan.
  12. Invert a serving plate over the pan/mold and carefully flip it over. The caramel sauce should run down the sides of the flan.
  13. Ready to be served. Best served chilled.

 

Notes

  • Heating sugar can burn easily – it will go from amber to burnt in a matter of seconds.
  • Can use the wooden spoon to spread/coat the hot caramel to the sides of pan. This process must be done quickly before the caramel hardens.
  • Cold ingredients may cause curdling, so it is suggested to use ingredients (eggs & canned milk) in ambient temperature of 20-30°C.
  • Straining the flan batter removes air bubbles – to get a perfectly bubble-free flan, use a cheesecloth while straining.
  • To ensure even cooking and prevent curdling, bake the flan in a water bath at a low temperature. If using steamer instead of the oven, cover the pan with foil or saran wrap, it takes about an hour to cook.
  • To allow the flan to set properly, let the flan cool completely before refrigerating and then chill completely before unmolding. Overnight chilling will have the best result.

 

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos


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