From the kitchen
Traditional Coconut Flan
A delicate, baked egg custard made with coconut milk and coated in an amber caramel layer.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 cup Sugar, divided
- 3 tbsp Water
- 1 can (13.5 oz) Coconut Milk
- 1 cup Whole Milk or additional Coconut Milk
- 4 large Eggs
- 2 large Egg Yolks
- 1 tsp Vanilla Extract
Method
- Preheat oven to 325°F (163°C). Combine 3/4 cup sugar and water in a saucepan over medium heat and cook without stirring until deep amber, 8 to 10 minutes. Immediately pour into a round baking dish, tilting to coat the bottom.
- Whisk the coconut milk and whole milk together in a saucepan and warm until steaming, not boiling.
- Whisk the eggs, egg yolks, remaining sugar, and vanilla together, then slowly whisk in the warm milk mixture to temper.
- Strain the custard over the caramel layer, then place the dish in a larger pan with hot water halfway up the sides.
- Bake 45 to 50 minutes until just set with a slight jiggle. Cool, then chill at least 4 hours. Invert onto a plate to serve.
Kitchen note
The water bath matters even more here than in a dairy flan — coconut milk's higher fat content can cause the edges to overcook and turn spongey before the center sets if this bakes without that heat buffer.
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