Ingredients
The following ingredients have 4 Servings
- 2 cans full fat coconut milk (recommend Thai Kitchen Brand)
- 6 eggs (room temp)
- 1 cup coconut sugar (divided (granulated is fine))
- 1 tsp vanilla
- 1/8 tsp salt
Instruction
- Preheat your oven to 325 Degrees F. Plan your water bath. I used the bottom of my roasting pan and filled it 1/2 full of water. You will be setting your flan pan (8 or 9 inch round cake/pie pan) inside of the water bath so make sure it fits first. Place your water pan in the oven while it preheats.
- In a medium saucepan heat coconut milk to a simmer. Simmer for about 15 minutes or until reduced by 1/3. Add in 1/2 cup of sugar and stir until dissolved. Remove from heat and stir in vanilla and salt. Allow the mixture to cool.
- While coconut milk is simmering, beat 6 eggs in a large bowl. Sit them to the side.
- In a small bowl mix together the remaining 1/2 cup of coconut sugar and 2 tbsp of water. Stir until dissolved. This makes the caramel syrup for the pan. Pour into your 9 inch cake or pie pan. **If using granulated sugar you will need to heat the sugar and water over medium heat stirring until caramelized.
- Temper your eggs. While continuously whisking, slowly pour in about a cup of the warm milk. Make sure to continue to whisk to keep the eggs from curdling. Continue to add more milk until it is all added.
- Pour flan mixture into your caramel lined pan. Place your pan inside your water bath and bake for 45 - 50 minutes or until your custard is set.
- Cool for about 15 minutes and then refrigerate for at least an hour. Preferably 3 hours or more.
- When ready to serve run a butter knife around the edge of your flan pan. Carefully flip out onto a plate. The caramel will run all over the custard. Enjoy.
