Sweetened condensed milk and canned coconut milk make this flan extra rich and velvety smooth. Chill the flan overnight for a handy make-ahead recipe.

Source: Family Circle

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Recipe Summary

prep:
15 mins
bake:
45 mins at 325°
chill:
4 hrs or overnight
Servings:
8
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Ingredients

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Directions

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  • Heat oven to 325°F.

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  • Place sugar in a medium-size heavy-bottomed saucepan and pour 1/3 cup water over it. Stir to dissolve. Bring to a boil over medium-high heat. Cook, without stirring, for about 10 minutes until amber colored. Pour into a 9-inch glass pie plate; swirl to coat bottom.

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  • Blend condensed and coconut milks, eggs, vanilla and coconut extracts in a blender. Pour into prepared pie plate.

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  • Place pie plate in large roasting pan. Add enough hot water to come halfway up side of plate. Bake at 325°F for 45 minutes, until custard is just set. Transfer to wire rack; let cool. Refrigerate until completely chilled, 4 hours or overnight.

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  • To serve, run a sharp knife around edge of custard. Invert onto a large plate, letting caramel run over top. Garnish with coconut.

Nutrition Facts

411 calories; total fat 12g; saturated fat 7g; cholesterol 124mg; sodium 125mg; carbohydrates 67g; fiber 0g; protein 9g.
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