Mexican Coconut Caramel Flan

Hey there, dessert enthusiasts! Calling all coconut and caramel lovers! Today, we’re whipping up a luscious Mexican Coconut Caramel Flan that’s guaranteed to tantalize your taste buds. It’s got that silky smooth texture and rich flavor that’ll have you saying “Hola!” with every bite.

The Recipe Intro↓ has more information, related links as well a Recipe Video(coming up soon). If you’d like to check it out.

♦Prep time:5MIN ♦Cook time:55 MIN♦ Yield: 8-10 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Sugar		1/2 cup
Eggs (at room temperature)		5
Sweetened Condensed Milk (Neste La Lechera if available)		1 can (385 ml)
Kara Coconut Milk		1 can (400 ml)
Low fat Evaporated milk		1/2 can (202 ml)
Vanilla extract (Mexican Vanilla or Madagascar if available)		2 tsp
Lime juice, freshly squeezed		1/4 tsp
Salt		A tiny pinch

Method:

1. Preheat oven to 350°F (175°C).
2. Make the Caramel Sauce: In a small saucepan/pan, add the sugar and heat over medium heat. Swirl the sugar occasionally, breaking up any lumps with a wooden spoon until the sugar dissolves and turns a deep amber color. This takes 8-10 minutes on a low-medium flame. Be careful, hot sugar can burn easily. It will go from amber to burnt in a matter of seconds.
3. Once caramelized, carefully pour the hot caramel into a regular 9-inch cake pan, 6-cup flan mold, or individual ramekins. Quickly tilt the pan (use oven mitts) to coat the bottom and sides evenly. You can use the wooden spoon to spread the caramel up the sides. This process must be done quickly before the caramel hardens. Set aside to cool slightly.
4. Prepare the Flan Batter:   Add the condensed milk, coconut milk, evaporated milk, eggs, vanilla extract, lime juice and a pinch of salt to a blender. Blend brifly till well combines.
5. Carefully pour the flan batter into the prepared caramel-lined cake pan/flan mold. Place the pan/mold in a larger baking dish(like a roasting pan). Pour enough boiled water into the outer pan to reach halfway up the sides of the pan/mold.
6. Bake for 45 minutes, or until a toothpick inserted near the center comes out clean. The flan should be slightly wobbly in the center, but not liquidy.
7. Cool and Serve: Remove the flan from the water bath and let cool over a wire rack for 30 minutes. Once cool, refrigerate for at least 4 hours or best- overnight for the flan to set completely.
8. To unmold: Run a knife around the edges of the pan to loosen the flan. Invert a serving plate over the pan/mold and carefully flip it over. The caramel sauce should run down the sides of the flan. Enjoy chilled!
   

Mexican Coconut Caramel Flan

Notes:

• Temperature matters: Use room-temperature eggs and canned milk for a smooth custard. Cold ingredients can cause curdling.
• Bye-bye bubbles: Straining the custard batter removes air bubbles, resulting in a silky texture. Some people are picky about having bubble-free flan. I don’t mind it. To get perfectly bubble-free flan, use a cheesecloth while straining. It takes some extra time and cleanup but will show in the results.
• Gentle heat: Bake the flan in a water bath at a low temperature. This ensures even cooking and prevents curdling. If you prefer to use a steamer instead of the oven, cover the flan pan with foil or saran wrap. Keep topping up the steamer pot. For steaming a flan, it will take about an hour to cook.
• Patience pays off: Let the flan cool completely before refrigerating and then chill completely before unmolding. This allows it to be set properly. Overnight chilling is best.

Key Ingredients: Sweetened Condensed Milk, Coconut Milk, Evaporated Milk, Eggs, Vanilla, Lime, Salt. Caramel: Sugar.

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