Caramel Curtain Call

Silky Coconut Flan with Crunchy Toasted Coconut and a Caramelized Sugar Top

1 hour 10 minutes
Serves 4
DessertCaribbean
Herb's take

Inspired by Caribbean takes on classic flan, this dessert gets its tropical personality from sweetened condensed milk and shredded coconut. You’ll learn how to pull off a mirror-like caramel, plus why coconut is your secret weapon for both texture and aroma.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 325°F. Set four 6-ounce ramekins in a deep baking dish.
  2. 02
    Combine granulated sugar and water in a small saucepan over medium heat. Cook without stirring until the sugar dissolves, then continue cooking, swirling gently, until the mixture turns a deep amber color, about 7-9 minutes. Immediately pour the caramel evenly into the bottom of each ramekin, swirling to coat.
  3. 03
    In a dry skillet over medium heat, toast the shredded sweetened coconut, stirring frequently, until golden and fragrant, about 3-4 minutes. Set aside to cool.
  4. 04
    In a large bowl, whisk together the eggs, sweetened condensed milk, whole milk, vanilla extract, and salt until smooth and uniform.
  5. 05
    Stir in 1/2 cup of the toasted coconut (reserve remaining 1/4 cup for garnish).
  6. 06
    Pour the custard mixture evenly into the caramel-lined ramekins.
  7. 07
    Place the baking dish with ramekins on the middle oven rack. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
  8. 08
    Bake until the custard is just set but still slightly wobbly in the center, 45-50 minutes.
  9. 09
    Transfer ramekins to a wire rack to cool completely, then chill in the fridge for at least 3 hours (and up to 2 days).
  10. 10
    To serve, run a small knife around the edge of each flan, invert onto plates, and let the caramel sauce pool over the custard. Sprinkle with the reserved toasted coconut for crunch and visual flair.

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