Ingredients
Base and Sugars:
- Sugar: For making the caramel.
- Condensed milk: A can of sweetened condensed milk.
- Coconut milk: A can of coconut milk.
- Eggs: 4 eggs.
- Aroma: Vanilla extract or vanilla sugar.
- Garnish: Grated coconut (added to the mixture for texture).
Preparation Steps
1. Preparing the caramel
- Place the sugar in a saucepan over medium heat without stirring, until it melts and becomes a liquid golden caramel.
- Immediately pour the hot caramel into your mold (ramekins or a large cake pan) and tilt the container to line the bottom evenly.
2. Preparation of the flan mixture
- In a large bowl, whisk the eggs.
- Add the sweetened condensed milk and mix well.
- Pour in the coconut milk and vanilla extract, then whisk until the mixture is smooth.
- Incorporate the grated coconut into the preparation.
3. Cooking (Bain-Marie)
- Pour the flan mixture into the caramel-covered mold.
- Place the mold inside a larger dish filled with hot water (this is the bain-marie cooking method).
- Bake in a preheated oven (usually around 180°C) for around 30 to 45 minutes, until the center is set but still slightly jiggly.
4. Service
- Allow the flan to cool completely to room temperature, then place it in the refrigerator for several hours (ideally overnight).
- To serve, run a knife around the edges and unmold by inverting the mold onto a plate.