Chef Paul's Coconut Flan Recipe
Caramelized coconut custard made with coconut rum and coconut milk, topped with roasted coconut shavings.
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Ingredients
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Ingredients
Method
Directions
- 1
Caramelizing the Sugar
In a medium saucepan over medium heat, melt the granulated sugar until it turns a golden brown caramel. Swirl the pan gently to ensure even melting. Once caramelized, quickly pour it into a round baking dish, tilting the dish to coat the bottom evenly. Set aside to cool and harden.
- 2
Preparing the Custard
In a large mixing bowl, whisk together the coconut milk, coconut rum, eggs, vanilla extract, and a pinch of salt until well combined.
- 3
Combining Ingredients
Pour the custard mixture over the hardened caramel in the baking dish. Prepare a water bath by placing the baking dish in a larger baking pan filled with hot water, ensuring the water reaches halfway up the sides of the dish.
- 4
Baking the Flan
Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
- 5
Cooling
Remove the flan from the water bath and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
- 6
Serving
Before serving, toast the unsweetened shredded coconut in a dry skillet over medium heat until golden brown. Invert the flan onto a serving plate, sprinkle with toasted coconut, and slice to serve.
