Flan De Coco Recipe

Make caramel

Place 3 tablespoons granulated sugar and 1 teaspoon water in a small heavy saucepan over medium heat. Swirl pan gently (do not stir) until sugar dissolves and begins to turn amber, about 6–8 minutes. Watch closely to avoid burning. Once it reaches a deep golden amber, immediately tilt the pan and spoon the caramel into a 6-cup flan mold or divide among six 4–5 ounce ramekins, coating the bottom evenly. Work quickly — caramel will harden.

Set the caramel-coated mold/ramekins aside to cool while you prepare the custard.

Warm milks and infuse coconut

In a small saucepan combine 1 cup whole milk, 1 cup full-fat coconut milk, and 1 tablespoon sweetened shredded coconut. Warm over medium-low heat until just below simmer (small bubbles forming around edge), about 5 minutes. Remove from heat, cover, and let steep 10 minutes to infuse coconut flavor. Strain out the shredded coconut through a fine mesh sieve, pressing gently to extract liquid. Reserve infused milk and discard solids.

Mix eggs and sugar

While milk is steeping, whisk together 3 whole eggs, 1 egg yolk, 2 tablespoons granulated sugar and a pinch of salt in a medium bowl until blended but not whipped — avoid incorporating a lot of air (about 30 seconds of gentle whisking).

Temper eggs

Very slowly pour about 1/3 of the warm infused milk into the egg mixture while whisking constantly to temper the eggs. Continue adding the remaining milk in a thin stream, whisking until smooth and combined. Stir in 1 teaspoon vanilla extract.

Strain custard

Pass the custard mixture through a fine mesh sieve into a clean measuring cup or bowl to remove any coagulated bits and ensure a silky texture.

Fill molds

Pour the strained custard over the set caramel in the mold or ramekins, leaving a small gap at the top to prevent overflow during baking.

Prepare water bath

Place the filled flan mold or ramekins in a deep baking dish or roasting pan. Carefully pour hot (not boiling) water into the pan to come about halfway up the sides of the mold/ramekins to create a bain-marie.

Bake

Bake in a preheated oven at 325°F (160°C) for 35–45 minutes for ramekins (smaller jars may take less time) or 45–55 minutes for a single 6-cup mold. The flan is done when the edges are set but the center still slightly wobbles when gently shaken (it will continue to set while cooling).

Cool and chill

Carefully remove the flan from the water bath and transfer to a wire rack. Let cool to room temperature, then refrigerate (covered) for at least 4 hours, preferably overnight, to fully set and develop flavor.

Unmold

To unmold, run a thin knife around the inside edge of each ramekin to loosen. Place a serving plate over the mold/ramekin, invert quickly, and gently lift the mold — the caramel will flow over the custard. If caramel sticks, briefly dip bottom of ramekin in hot water for 3–5 seconds, wipe dry, then invert.

Garnish and serve

Sprinkle toasted shredded coconut (about 2 tablespoons) over each flan and a small pinch of flaked sea salt if desired. Serve chilled. Leftovers keep covered in the refrigerator 3–4 days.