Coconut Flan

Coconut Flan or Creme Caramel is a delicious baked custard. Despite being around for centuries, it is a dessert that is still enjoyed across the world.

Flan tends to be viewed as “hard” or “too technical”. But this recipe breaks it down to show you how simple it really is to make Coconut Flan. Additionally, once you learn how to temper, you can then begin to master and make other custards like ice cream.

This guide helps you with the basics so you can eventually experiment with different flavours.

Coconut Flan

Learn the secrets to a perfect coconut flan. This dessert is simpler than you think and offers a unique flavor twist.

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Prep Time: 45 minutes minutes

Cook Time: 30 minutes minutes

Cooling Time: 2 hours hours

Course: Dessert

Cuisine: Caribbean, Tobago, Trinidad

Author: Renee

Ingredients

• 1 ½ cups Granulated sugar
• 2 cans Cuisine Full cream Evaporated milk
• 2 cans Cuisine Sweetened condensed milk
• 6 Eggs
• ½ tsp Nutmeg
• 2 tsp Cinnamon
• 2 tbsp Vanilla Essence
• 1 Pack Coconut milk
• 1 cup Coconut Flakes
• 2 tsp Salt

Instructions

• In a sauce pan on medium heat melt sugar until caramelized. Caramelize until a rich amber colour.
• Once caramelized pour into a baking dish and set aside. Note (Any baking dish is fine once it has height to it. Here I used a 10” cake pan.)
• Heat evaporated milk in a pot on medium heat.
• Grate nutmeg. Add nutmeg, cinnamon and coconut milk. Note (Heat just until a film develops at the top of the milk mixture.)
• Crack eggs, whisk and set aside.
• Using a 1 cup measurement take the milk mixture and stream into the eggs while whisking. This stage is called tempering and if done correctly there should be no scrambled eggs or leftover residue. Simply take your time and stream in the milk.
• In a large bowl combine the milk mixture, egg mixture, condensed milk, vanilla essence and salt. Mix well.
• Place a strainer over the baking dish with caramel and pour the cream mixture over.
• Insert baking dish into a pot or bigger baking dish. Pour hot water into the added dish at 2” high. Note (Make sure the pot or baking dish is much bigger and has more height than the dish used for the flan.)
• Place into oven at 325 degrees for 30 minutes. At this stage the flan should be cooked but still hold a VERY SLIGHT jiggle to it. If the flan jiggles and it ripples place back into the oven until cooked.
• Once cooked allow to cool at room temperature and then place into the fridge for 2 hours. The flan will continue to set once place into the fridge.
• Heat a pan and toss coconut flakes until dark brown in colour.
• Take a flat plate or serving tray and place facing downwards on top of the flan. With a quick movement turn the flan upside down. The flan will release and pour remaining caramel on top.
• Decorate with coconut flakes and serve cold.
• Enjoy!

Video

Notes

Pay attention to this step!

At first it will take a while but once its caramelizing it turns quickly in colour. Do not stir pan until the sugar dissolves and pulls away from the sides of the pan. Stirring too early develops lumps in caramel.

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