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Flan de Coco

Makes 1 large flan

200 g (1 c) granulated sugar
15 g (1 Tbsp) water
3 whole eggs plus 3 large egg yolks
One 14-oz can sweetened condensed milk
One 12-oz can evaporated milk
100 g (⅓ c + 1½ Tbsp) coconut milk
5 g (1 tsp) vanilla extract
2 g (½ tsp) kosher salt
15 g (1 Tbsp) rum

Preheat the oven to 300°F.

In a small saucepan over medium heat, add the sugar and water and cook until it begins to brown, about 5 minutes. Stir lightly and allow the caramel to form and thicken. Once thick and deep brown, remove from the heat and coat a baking pan with the caramel. Make sure to cover the sides as well.

In a medium mixing bowl, add the eggs and egg yolks and whisk lightly in one direction. Set aside.

Prepare a large vessel (big enough to fit your baking pan) with boiling water. Set aside.

In a medium saucepan over medium-low heat, add the condensed milk, evaporated milk, coconut milk, vanilla, salt, and rum and stir until the mixture reaches 170°F, about 5 minutes.

Remove the milk mixture from the heat and temper the eggs and milk carefully. Once the mixture has been fully combined, pour into the baking pan over the caramel. Place the baking pan into the vessel with boiling water and cover with aluminum foil. Bake for 45 to 60 minutes, or until it has begun to set and the center of the custard jiggles slightly. Remove from the oven and let cool at room temperature for 20 minutes, then cover the baking pan with plastic wrap and transfer to the fridge overnight before serving.