Flan Recipe

Make caramel

Place 3 tablespoons granulated sugar and 1 tablespoon water in a small heavy saucepan over medium heat. Stir gently until sugar dissolves, then stop stirring and let the mixture come to a simmer. Swirl the pan occasionally until the sugar turns a deep amber (about 6–8 minutes). Watch closely to avoid burning.

Immediately and carefully pour or spoon the hot caramel into a 9-inch round flan mold or six 6-ounce ramekins, tilting to coat the bottom evenly. Set aside to let the caramel harden while you prepare the custard.

Warm milk and cream

Preheat oven to 325°F (160°C). In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until just steaming and small bubbles form around the edge (do not boil), about 5–6 minutes. Remove from heat.

Whisk eggs and sugar

While the milk warms, whisk 4 whole eggs, 2 egg yolks and 1 cup granulated sugar in a large bowl until blended and the sugar begins to dissolve, about 1–2 minutes. Whisk in 1 teaspoon vanilla and a pinch of fine sea salt.

Temper eggs: slowly pour about one cup of the hot milk mixture into the egg mixture in a thin stream, whisking constantly to prevent curdling. Then slowly add the remaining milk mixture while whisking until smooth.

Stir in 3 tablespoons Kalani coconut liqueur into the custard mixture until evenly combined. Optionally strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits for an ultra-smooth flan.

Assemble for baking

Place the caramel-coated mold or ramekins in a large baking dish or roasting pan. Pour the custard into the prepared mold(s), dividing evenly for ramekins (about six). Pour hot water into the baking pan to come halfway up the sides of the mold(s) to create a water bath (bain-marie).

Bake

Carefully transfer the baking pan to the preheated oven. Bake until the flan is set but still slightly jiggly in the center, about 35–45 minutes for a 9-inch flan or 30–35 minutes for individual ramekins. A knife inserted near the center should come out mostly clean with a little custard clinging.

Cool and chill

Remove the mold(s) from the water bath and let cool to room temperature on a wire rack (about 1 hour). Then refrigerate uncovered until thoroughly chilled, at least 4 hours and preferably overnight. Chilling firms the texture and helps the caramel liquefy.

Unmold

To unmold, run a thin knife around the edge of the flan to loosen. Place a serving plate upside down over the mold or ramekin, then invert quickly. The caramel will flow over the flan. If caramel sticks, dip the bottom of the mold briefly in hot water to loosen (do not let water get into the flan).

Garnish each slice or ramekin with toasted shredded coconut and a dollop of whipped cream if desired. Serve chilled.