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Flan de Coco

Coconut Milk Custard

Puerto Rico

Flan is a custard with caramel sauce that is popular throughout Latin America. Flan de coco is made with coconut milk and condensed coconut milk, giving it a wonderfully rich texture.

Makes 2 (5-inch / 12.5-cm) mini flans; serves 4 to 6

Ingredients

  • 1/2 cup (115 g) allulose
  • 4 large eggs
  • 1 (13.5-oz / 399-ml) can full-fat coconut milk
  • 1 cup (235 ml) condensed coconut milk
  • 1 tbsp (15 ml) vanilla extract

Method

Prep

  • Preheat the oven to 350°F (180°C).
  • If needed, make the condensed coconut milk. Place 2 cups of coconut milk in a saucepan and bring it to a boil, stirring constantly to prevent it from bubbling over. Immediately reduce the heat to low and stir in 4-8 tablespoons (30 to 45 g) of your preferred sweetener. Simmer, stirring occasionally, until reduced by half, 30 to 40 minutes. Let cool before measuring and using.

Caramel

  1. Combine the coconut sugar with 2 tablespoons (30 ml) water in a saucepan.
  2. Cook over medium heat, swirling the pan occasionally to dissolve the sugar. Swirl (not stir) the sugar as it goes from cloudy to clear, then eventually begins to change color.
  3. Remove from heat when it reaches a medium-dark honey color; be careful not to let it burn.
  4. Divide between the baking dishes.

Custard

  1. Blend the eggs, coconut milk, condensed coconut milk, and vanilla until thoroughly combined, using a whisk, electric mixer, or blender. Avoid incorporating excessive air.
  2. Divide the custard mixture evenly between the dishes.

Bake in a water bath

Bake until an instant-read thermometer inserted into the center of a flan registers 175°F to 180°F (79°C to 82°C), about 1 hour. Begin checking early, since dish material and depth can affect the cooking time. Remove the flans promptly once they reach temperature; the custard will continue to set as it cools.

Carefully lift the flans from the water bath. Cool at room temperature for 20 to 30 minutes, then cover and refrigerate for at least 4 hours, preferably overnight, before unmolding.

To unmold, run a thin knife around the edge while keeping the blade against the dish. If necessary, place the bottom of the dish in warm water for 10 to 20 seconds to loosen the caramel. Dry the dish, top it with a rimmed serving plate, and invert both together in one quick motion. If the flan does not release, warm the bottom briefly and try again.

Unmolding

For the cleanest release, unmold the flans only when they are thoroughly chilled.

  1. Run a thin butter knife around the edge of each flan, keeping the blade against the dish so you do not cut into the custard.
  2. If the caramel has hardened and the flan will not release, set the bottom of the dish in warm water for 10 to 20 seconds. Dry the outside thoroughly.
  3. Gently shake or rotate the dish to confirm that the flan moves freely.
  4. Place a rimmed serving plate upside down over the dish.
  5. Hold the plate and dish firmly together, then invert them in one quick, confident motion.
  6. Let the dish rest upside down for a few seconds before lifting it away.

If the flan still sticks, return the dish to warm water briefly and try again. Do not use very hot water or leave it submerged too long, as this can soften the custard.

Serve each slice with a generous spoonful of caramel sauce.

Note: Use a baking dish or roasting pan large enough to hold both mini pie dishes without crowding. Two 5-inch (12.5-cm) pie dishes fit well inside a 9 × 13-inch (23 × 33-cm) baking dish.

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