1 cup Granulated Sugar
5 Large Eggs
1 cup Sweetened Condensed Milk
1 cup Cream of Coconut
1 can Unsweetened Coconut Milk
1 teaspoon Pure Vanilla Extract
1/2 cup Water + warm water for water bath
|Caramel cooling in pan|
Heat oven to 350 degrees.
In a small saucepan over medium heat, bring sugar and water to a boil.
Stir with wooden spoon until the sugar dissolves.
Continue cooking by swirling the pan for about 10 minutes or until the caramel turns light golden brown.
Pour hot caramel into pie or cake pan; set aside to cool. I used a 9-inch cake pan.
In a large bowl, whisk together the eggs until incorporated.
Whisk in condensed milk, cream of coconut, and coconut milk until incorporated and smooth.
Add vanilla extract and whisk for a few seconds to combine.
Once caramel has cooled, pour egg mixture into pan.
Place pan inside large shallow baking dish in the oven and pull the rack out, and add warm water filling up to halfway of the pan.
Cover with aluminum foil.
Bake for 1 hour and 30 minutes until flan is set with a golden top and still wiggly in the center but cooked.
Oven times vary so you may need less or more time. Start checking the flan after 1 hour and 15 minutes.
When done, remove from oven and allow flan to cool at room temperature in the water bath. This allows the flan to cool gradually.
Gently run a butter knife around the edges and invert onto a large serving plate.
Cover with plastic wrap and place in fridge to chill.
For the Coconut Flan recipe, visit Goya: