Flan De Coco

Preheat the oven 300°F

Heat a nonstick skillet over medium heat. Add sugar and cook undisturbed until sugar begins to caramelize around the edges. Using a wooden spoon or rubber spatula stir the sugar until deep amber color, translucent and there are no lumps, about 4-5 minutes. Use the back of the spoon to break up any lumps if necessary.

Pour the caramel into a 9 inch cake pan and rotate the pan to coat the interior, set aside.

In a large bowl, whisk together yolks, whole eggs, sweetened condensed, evaporated milk, coconut milk, and coconut essence.

Strain the custard base into the prepared cake pan and transfer to as roasting rack. Pour in enough water to reach about 3/4 up the sides of the cake pan.

Bake at 300°F for 1.5 hours or until set. It should have a little bit of bounce but it shouldn’t ripple when you poke it!

Remove from the oven and chill overnight (Please don’t try to flip it warm)

Remove the flan from the fridge 30 minutes before serving. If necessary, run a knife around the edges of the cake pan. It should move freely within the pan.

Garnish with toasted coconut and edible flowers. Flip, slice and serve 😋 Buen Provecho