Public recipe with member extras
Traditional Coconut Flan
A delicate, baked egg custard made with coconut milk and coated in an amber caramel layer.
Decadent Desserts & Confections · Holiday Desserts · Dinner Party Finish
What you need
Ingredients
- 1 cup Sugar, divided
- 3 tbsp Water
- 1 can (13.5 oz) Coconut Milk
- 1 cup Whole Milk or additional Coconut Milk
- 4 large Eggs
- 2 large Egg Yolks
- 1 tsp Vanilla Extract
Method
Instructions
- Preheat oven to 325°F (163°C). Combine 3/4 cup sugar and water in a saucepan over medium heat and cook without stirring until deep amber, 8 to 10 minutes. Immediately pour into a round baking dish, tilting to coat the bottom.
- Whisk the coconut milk and whole milk together in a saucepan and warm until steaming, not boiling.
- Whisk the eggs, egg yolks, remaining sugar, and vanilla together, then slowly whisk in the warm milk mixture to temper.
- Strain the custard over the caramel layer, then place the dish in a larger pan with hot water halfway up the sides.
- Bake 45 to 50 minutes until just set with a slight jiggle. Cool, then chill at least 4 hours. Invert onto a plate to serve.
From The Arrogant Hippie Culinary Journal: Coconut Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.