Put a tropical spin on traditional flan by using coconut milk.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ cup white sugar
- ¾ cup whole milk
- 1 cup coconut milk
- ½ (12 fluid ounce) can evaporated milk
- ½ (14 ounce) can sweetened condensed milk
- ½ teaspoon vanilla extract
- 3 eggs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 6 (4-ounce) ramekins.
- Slowly melt sugar in a large skillet over low heat, stirring constantly, until browned but not scorched, about 8 minutes. Divide caramel equally among the ramekins and allow to cool.
- Combine whole milk, coconut milk, evaporated milk, sweetened condensed milk, and vanilla extract in a saucepan over low heat. Stir continuously until it begins to steam, about 5 minutes.
- Whisk 3 eggs together in a bowl; slowly pour beaten eggs into the warm milk mixture, whisking constantly until the custard is combined.
- Place ramekins in a casserole dish and fill with boiling water to reach halfway up the sides of the ramekins. Divide custard evenly among ramekins, over the caramel sauce, about 1/2 inch from the top. Cover casserole dish tightly with foil. Bake in the preheated oven until the custard is set, about 1 hour. A knife gently inserted into the center of a flan should come out clean.
- Remove ramekins from the water bath and allow to cool to room temperature. Refrigerate for 2 to 3 hours before serving to chill completely. Run the tip of a paring knife around the edges to release the flan. Place a plate over the top of the ramekin and flip to release the flan onto the plate, caramel side up.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 12 g |
| Sodium | 127 mg |
| Sugars | 48 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Yikes. First time making both caramel and flan. The caramel took me much longer than the recipe described and I got huge sugar chunks at first that I had to crush and melt before the rest of the caramel burned. Ended up tasting okay and not crystallized but will try the no stir method next time. The problem was the custard. I don’t know whether I cooked the mixture on the stovetop too long or left in the oven too long (since it’s covered with foil I put a 1 hour timer on and didn’t check it) but the end result was scrambled eggy. Others found the texture so off putting they wouldn’t eat it.Not a fun time but may have been my fault.
3.3.21 The biggest issue I had with this was the texture/consistency. It was unlike any flan I’ve ever had. It was wet, soft and for lack of a better word, mushy, and it sunk in the middle. Also, the caramel that was released onto the plate was like water, not thick or syrupy. One other thing that I didn’t like was that I ended up with over 1/2 cup of the filling left after filling six 4-oz ramekins, and I hate wasting food! I honestly do not know what went wrong here, I thought I’d followed this recipe to the letter, but it certainly did not live up to my expectations. The one thing I can say is that it tastes good, although I couldn’t taste even a hint of the coconut milk. Granted, I haven’t made many flans, so maybe this was human error somewhere along the way. I don’t know, but I think I’ll just move on.
We loved it but the syrup overpowered it. Next time, I will use it sparingly.
This was the first time I have tried the flan custard. I liked the custard part but not the caramel. It was hard in the the cup bottom. I followed directions to make it and it was fine. I didn’t care for the taste.. I will stay with plain custard in the future.
because the food is amazing
Made this and it was delicious!! No changes necessary.
This was my 1st time making flan. It should have had MORE details in the recipe. Like cooling the caramel before laying the custard in the pan. Also a little more description was absolutely necessary in regards of turning sugar into caramel. I will try again, but a different recipe altogether.
So creamy and delicious! Follow the recipe though…I forgot to grease the ramekins and the crystallized sugar stuck to the bottom of the dish.
First of all follow the recipe… I made this and forgot to spray ramekins with Pam and also forgot to put foil over roasting pan. Pulled out after 45 minutes and surprisingly it was still delicious . But was frustrated that I didn’t follow instructions so I made another batch this time following recipe and instructions to the letter. I also used a trick I do when I make Creme brûlée . I put a dish towel on the bottom of the roasting pan before I pour in the water bath. Well anyway the first batch was delicious but the second was outstanding!! It looked so perfect and when my daughter and her boyfriend came over the next day for lunch they were just amazed. Trust me just follow the recipe and the instructions and you will really enjoy this flan. Thank you for the recipe…
This recipe is great. I didn’t need to make any changes. I used creamy coconut milk, though. By the way, if you can’t find 4 oz. ramekins, don’t worry. You’ll need the regular ones (7 oz.).