Coconut Flan
If you visit any South American country, or any of the islands in the Caribbean that were colonized by Spain, you’ll be able to enjoy the ultimate custardy dessert. Flan, a silky mixture of eggs, sugar, and milk, gets baked in a bain-marie, or water bath, until it sets and picks up the flavours from the caramel underneath it. When I was growing up in Santo Domingo, every celebration, birthday, and Sunday lunch would end with a delicious flan.
This flan is made with creamy coconut milk, which makes the custard velvety smooth while adding a rich tropical flavour. Having just a few ingredients, it’s also incredibly easy to make. Serve this super-delicate dessert at your next weekend lunch and be transported straight to the Caribbean!
- 1 cup (250 mL) granulated sugar
- 5 eggs
- 1 can (14 ounces/400 mL) full-fat coconut milk
- 1 can (14 ounces/400 mL) sweetened condensed milk
- 1 can (12 ounces/354 mL) evaporated milk
- 1 tablespoon (15 mL) pure vanilla extract
- 1 teaspoon (5 mL) white rum
- 1 cup (250 mL) sliced fresh strawberries
- Position a rack in the middle of the oven. Preheat the oven to 325°F (160°C).
- Pour the sugar into a large frying pan. With a rubber spatula, stir constantly over medium heat while the sugar melts and turns a golden-brown caramel. If the sugar is browning too fast, reduce the heat to medium-low.
- Immediately pour the caramel into a 9-inch (23 cm) flan pan or round baking dish, tilting the dish as you pour so that the caramel coats the bottom and sides of the pan. Work quickly because the caramel will start to set. Set aside.
- In a large bowl, whisk the eggs, then whisk in the coconut milk, condensed milk, evaporated milk, vanilla, and rum. (Or you can combine all the ingredients in a blender and whirl for 30 seconds, until combined.) Pour the custard mixture over the cooled caramel.
- Prepare a water bath by placing the flan pan in a larger baking dish (or roasting pan). Slide the baking dish into the oven and then pour enough hot water into the dish to come about halfway up the side (about 2 inches/5 cm) of the flan pan. Bake for 1 hour or until a toothpick inserted in the centre of the flan comes out clean.
- Remove the water bath from the oven and transfer the flan to a rack to cool completely. Store the flan overnight in the fridge, loosely covered with plastic wrap.
- When ready to serve, set the flan on a baking sheet filled with ½ inch (1 cm) of hot water for 5 minutes. This will make it easier to unmould the flan.
- To serve, run a knife around the sides of the flan to loosen it. Place a large round platter with a rim over the flan and invert it, allowing the flan to drop onto the platter and the caramel sauce to flow over and around the custard. Scatter a few sliced strawberries on top. Store, covered, in the fridge for up to 4 days.