Ingredients with Measurements:
- 1 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 cup whole milk
- 5 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 9-inch round cake pan
- Large roasting pan
- Blender or food processor
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small saucepan, melt the sugar over medium heat until it turns into a golden caramel color. Pour the caramel into the bottom of a 9-inch round cake pan and swirl it around to coat the bottom evenly.
3. In a blender or food processor, combine the sweetened condensed milk, coconut milk, whole milk, eggs, vanilla extract, and salt. Blend until smooth.
4. Pour the mixture over the caramel in the cake pan.
5. Place the cake pan in a large roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the cake pan.
6. Cover the cake pan with aluminum foil and bake for 1 hour or until the flan is set but still jiggly in the center.
7. Remove the cake pan from the roasting pan and let it cool to room temperature.
8. Once cooled, refrigerate the flan for at least 2 hours or overnight.
9. To serve, run a knife around the edges of the flan to loosen it from the pan. Invert the flan onto a serving plate, allowing the caramel to drizzle over the top.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 380
- Fat: 15g
- Carbohydrates: 54g
- Protein: 9g
- Sugar: 52g
- Sodium: 250mg
Substitutions for ingredients:
- You can use light coconut milk instead of regular coconut milk for a lighter version of this recipe.
- You can use low-fat milk instead of whole milk for a lower-fat version of this recipe.
Variations:
- You can add shredded coconut to the flan mixture for extra coconut flavor and texture.
- You can add a pinch of cinnamon or nutmeg to the flan mixture for a warm and spicy flavor.
Tips and tricks:
- Be careful when melting the sugar for the caramel as it can burn easily.
- Make sure to blend the flan mixture until it's completely smooth to avoid lumps in the final product.
- Let the flan cool completely before refrigerating to avoid condensation on the surface.
Storage instructions:
- Store leftover flan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the flan, place it in a microwave-safe dish and microwave on high for 30 seconds to 1 minute or until warmed through.
Presentation ideas:
- Serve the flan with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
Garnishes:
- Whipped cream
- Toasted coconut flakes
- Fresh berries
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the flan doesn't set after 1 hour of baking, continue baking for an additional 10-15 minutes until it's set but still jiggly in the center.
- If the caramel hardens too much and sticks to the bottom of the pan, place the pan in hot water for a few minutes to loosen it.
Food safety advice:
- Make sure to cook the flan until it's fully set to avoid any risk of foodborne illness.
Food history:
- Flan is a traditional dessert in many Latin American countries, including Mexico, where it's known as "flan de leche" or "flan de cajeta."
Flavor profiles:
- Sweet
- Creamy
- Coconutty
- Caramelized
Serving suggestions:
- Serve the flan chilled for a refreshing dessert on a hot day.
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Taste: Sweet, Creamy, Coconutty, Rich, Caramelized