Coconut flan
Caribbean variation of Spanish classical dessert

5 Eggs
Coconut milk - 400g
Condensed milk - 400g
Heavy cream - 100ml
Sugar for the caramel - 100g
Water - 50ml
Preparation: 1 hour 20 minutes plus 3 hours of setting in the fridge

Serving: 10 portions
How to make it

My latin mother in law recommends to use eggs of room temperature. I don't know if that's the secret to the perfect flan. I prefer to think it's love and quality ingredients. An a pot of water in the oven while the flan is making, that's another old school trick I haven't seen in many recipes.

Preheat the oven at 180°.

Whisk the eggs, condensed milk, and coconut milk.

Prepare the caramel. Heat the pan with sugar and water until it boils. Reduce the heat and let it boil for 5-10 min until golden brown color.
Pour the caramel in the form , then pour the flan batter in it
Place a heatproof pan with water at the bottom of your stove.
Put the flan in the oven for 1 hour. Cool it in the fridge for at least 3 hours before serving.
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