| Level: | Easy |
| Total: | 4 hr 10 min |
| Prep: | 10 min |
| Inactive: | 3 hr |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1 cup sugar
- 1/4 cup water
- 2 (13.5-ounce) cans coconut milk
- 1 (14-ounce) can sweetened condensed milk
- 3 large eggs, plus 2 egg yolks
- 1 lime, zested
- 1/4 cup unsweetened flaked coconut
Instructions
- Preheat oven to 325 degrees F.
- In a heavy saucepan over high heat combine the sugar with 1/4 cup of water. Stir just to combine. Simmer until the mixture has reached a deep amber color. Pour immediately into a 9-inch cake pan, swirling to completely coat bottom. Set aside to cool and harden.
- In a blender combine all the remaining ingredients except the lime zest and flaked coconut. Blend well. Add the lime zest and pulse a few times just to combine. Pour into the cake pan with the caramel. Bake in a water bath until set (the center will still be slightly wobbly), about 1 hour. Remove from the oven and let cool completely on the courter. Refrigerate for 2 hours.
- Put the flaked coconut in a large dry skillet over medium-low heat. Let toast until the flakes become light brown, making sure to stir often. Remove from heat and let cool before garnishing the flan.
- Run a knife around the edge of the flan. Invert it onto a large plate with room for the sauce to pool. Cut into slices, garnish each slice with a bit of the toasted coconut and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 494 |
| Total Fat | 28 g |
| Saturated Fat | 22 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 0 g |
| Sugar | 52 g |
| Protein | 9 g |
| Cholesterol | 123 mg |
| Sodium | 105 mg |
Reviews
Oh! I wanted to so love this recipe because everyone else did….I’ve been making leche flan for 40 years since I made my first flan at 12 years old and have that recipe down pat. I wanted to try something new for an in-law’s birthday but this flan turned out far more grainy and far less eggy rich than a usual flan. I skipped the lime (didn’t have it) and used 1/2 tsp of coconut extract and a 1/4 tsp of vanilla instead. The flavor was fine but the texture was not. Perhaps it was the coconut milk? I used Simple Truth canned coconut (on sale) instead of the brand he used but in other applications in the past there has never been a consistency issue. I used the water bath and a nine inch pan—it still took far longer to cook to avoid the liquid center. There’s usually never any flan leftovers with my usual recipe; there was with this one.
I have never made flan before but accidentally opened a can of sweetened condensed milk instead of evaporated milk and wanted to try and make something with it. My next mistake was using a springform cake pan to make the flan (some of the ingredients leaked out while baking). Despite my mistake, this still came out delicious! I did probably end up baking this close to 2 hours instead of 1 hour.
Love this recipe! First time I forgot to add the lime zest. The second time I added the lime zest which softened the taste of the coconut. Either way, it’s great. 70 mins in the oven is best.
I have made this twice now…both times I have cooked the flan for 70 minutes. One was cooked perfectly and one was underdone (I cooked them in two different ovens). All that to say, the cooking time is a bit off. The one that was done ended up slightly golden brown on the top.
Other than that, the recipe is fabulous!
Other than that, the recipe is fabulous!
This recipe is awesome! Came out perfect! Everyone loved it…
I am not a fan of flan, but this recipe will convert anyone. It is fantastic!
This was amazing! I actually have no words…
Need I say more, this flan is fabulous. It is so easy to whip together, so elegant, and soooo delicious. Love your recipes Brian, and really love your show!
This flan was truly like a traditional flan. It is so easy to throw together for a quick dessert when family is coming over, but elegant enough for a dinner party. Wonderful flavor either with or without the lime. (If you need more tips on how to make the sugar portion check out Ina’s recipe for making caramel sauce. It breaks it down step by step.) I will definitely be making this again. Thanks Brian!