Flan-tastic Voyage
Caramel-Baked Coconut Flan with Shredded Coconut in Silky Custard
1 hour 15 minutes
Serves 4
DessertItalianGluten-free
Herb's take
Latin caramel science meets tropical coconut in this lush, oven-baked flan. If you’ve never folded real coconut into a custard before, you’re about to see why texture is half the fun.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 325°F. Set a kettle of water to boil, yes, there will be a water bath.
- 02Combine the granulated sugar and water in a small saucepan. Cook over medium heat, swirling (never stirring), until the sugar melts and the mixture turns a deep amber, about 6 to 8 minutes. Immediately pour the caramel into a 9-inch round cake pan, tilting to coat the bottom.
- 03In a medium bowl, whisk the eggs until well combined. Add the sweetened condensed milk, whole milk, vanilla extract, and kosher salt, whisking until smooth.
- 04Fold in the coconut flakes.
- 05Gently pour the custard over the cooled caramel in the cake pan.
- 06Set the pan inside a larger roasting dish. Pour the hot water into the outer dish until it reaches about halfway up the sides of the cake pan.
- 07Bake for 50 to 60 minutes, or until the center barely jiggles when nudged. Remove from the water bath and let cool at room temperature for 1 hour.
- 08Chill in the refrigerator for at least 2 hours (overnight is even better).
- 09To unmold, run a thin knife around the edge of the flan, then invert onto a serving plate, letting the caramel sauce flow over the top. Slice and serve cold.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.