Antillais flan caramel coco (Print Version)
# Ingredients:
→ For the caramel
01 -
4 tablespoons of water
02 -
100 g of granulated sugar
→ For the coconut flan
03 -
400 g of sweetened condensed milk
04 -
125 g of shredded coconut (save 1 tablespoon for topping)
05 -
4 eggs
06 -
1 teaspoon of natural vanilla extract or 1 vanilla bean
07 -
1/2 teaspoon of dark rum (optional)
08 -
25 cl of coconut milk
09 -
25 cl of milk
# Instructions:
01 -
Put the sugar in a pan and let it heat gently without stirring. Once it gets golden, swirl the pan to mix it evenly. Pour in 3 tablespoons of water quickly, swirl again, and pour the caramel into the bottom of a loaf pan right away.
02 -
Set the oven to 180°C to preheat.
03 -
Break open the eggs into a mixing bowl and whisk them well. Stir in the sweetened condensed milk, regular milk, and coconut milk. Keep mixing until smooth. Add the vanilla and rum if you’re using it. Pull out 1 tablespoon of shredded coconut for garnish and mix the rest into the batter.
04 -
Pour the mixture into the caramel-lined pan. Place the pan in a larger dish and add water halfway up the sides to create a water bath. Bake at 180°C for 50 minutes until it’s golden on top.
05 -
Once baked, take the pan out of the water bath and let it cool. Then pop it in the fridge for at least 6 hours to set.
06 -
To remove the flan, run a knife around the edges and dip the pan in warm water for 5–10 minutes. Turn it onto a plate and shake it out. Sprinkle the reserved shredded coconut on top and cut into slices to serve.
# Notes:
01 -
For easy unmolding, soak the pan in warm water before flipping the flan out.