Coconut Flan
Ingredients:
1 cup sugar
1/2 cup water
2-3 drops lemon juice
5 eggs
1 14 oz can sweetened condensed milk
1 14 oz can coconut milk (substitute with 1 3/4 cups whole milk for classic flan)
1 cup heavy cream
1 tbsp vanilla
Instructions:
In an 8in round baking dish (preferably metal or ceramic), mix together sugar, water, and lemon juice.
Place the pan on the stove on medium low heat and let it come to a boil. Do not stir once you’ve turned the heat on. Let the sugar cook until it turns a light amber color, about 8-10 minutes, then immediately remove from the heat. (The sugar is VERY hot at this point and should be handled with extreme care to avoid burning yourself.)
Gently swirl the sugar in the pan so that it covers the bottom and sides of the pan evenly. The sugar will thicken and harden completely as the pan cools. Set aside and let it cool completely.
In a blender, add the remaining ingredients. You can substitute coconut milk for regular whole milk for a classic flan recipe.
Place the 8in pan in a larger baking dish/tray. Fill the larger baking dish with enough water so that it comes halfway up the sides of the round pan. The water bath will ensure the custard cooks evenly.
Pour the egg and milk mixture into the pan. Cover the flan with foil. Carefully transfer everything to the oven making sure the water doesn’t spill over.
Bake at 350 degrees for 45-55 minutes. The sides will be set but the inside will still jiggle.
Remove from the oven and cool completely. Then place in the fridge and let it set for at least 3-4 hours.
When you are ready to serve, warm the bottom of the pan by placing it on warm water for 1-2 minutes. Run a sharp knife along the edges of the pan, then invert the flan quickly onto a serving dish (something with an edge because there will be extra caramel).