Coconut Flan

Coconut Flan

Coconut Flan

Ingredients

  • For the caramel:
  • 1 cup (240g) white sugar
  • For the flan:
  • 4 large eggs (228g)
  • 2 large egg yolks (34g)
  • 1 can (400g) coconut milk
  • 1 can (397g) sweetened condensed milk
  • 1/2 cup or 1/2 stick (113g) cream cheese
  • 1 tablespoon (15g) vanilla extract
  • 1/2 teaspoon (2.5g) salt

Instructions

  1. Preheat the oven to 300°F (150°C).
  2. In a skillet over low heat, spread out the sugar evenly. Once it starts to brown, swirl the skillet in circles. When it turns into a bright amber color, remove it from heat and carefully pour it into the bottom of the mold. Use mittens to hold the mold and distribute the caramel evenly. Let it cool.
  3. In a bowl, whisk together all the flan ingredients or blend them for 30 seconds. Pour the mixture through a strainer over the caramel. Cover the mold and place it in a water bath. Bake the flan for 1 hour and 30 minutes at 300°F (150°C) or until it's set. If the water in the water bath evaporates, add more.
  4. Allow the flan to cool at room temperature until it's lukewarm, then refrigerate for 6-8 hours. Refrigeration is necessary before unmolding.
  5. Flip the flan onto a plate where the caramel won't overflow, and enjoy

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