French Antilles Coconut Flan 🥥🍮
French Antilles Coconut Flan 🥥🍮
Prep Time: 15 minutes | Cooking Time: 40-45 minutes | Total Time: 3 hours | Servings: 6-8 servings
_____Ingredients:_____
1 cup shredded coconut
1 cup whole milk
1 cup coconut milk
4 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt
Caramel sauce (for serving)
_____Directions:_____
Preheat the oven to 350°F (175°C). Place a roasting pan filled with water on the bottom rack of the oven to create a water bath.
Spread the shredded coconut evenly on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden brown. Remove from oven and set aside.
In a saucepan, combine the whole milk and coconut milk. Heat over medium-low heat until just simmering. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
Stir in the toasted coconut.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
Pour the mixture into individual ramekins or a baking dish.
Carefully transfer the ramekins or baking dish to the roasting pan in the oven, creating a water bath.
Bake for 40-45 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
Remove from the oven and let cool to room temperature.
Refrigerate for at least 2 hours, or until thoroughly chilled.
To serve, run a knife around the edge of each ramekin or dish and invert onto a serving plate. Drizzle with caramel sauce before serving.
