Coconut Flan

🥘 Ingredients

• granulated sugar ¾ cup
• water 3 tbsp
• 9x5 loaf pan 1
• coconut cream ¾ cup
• coconut milk 1 cup
• granulated sugar ½ cup
• salt 1 pinch
• eggs 4
• egg yolks 2
• vanilla extract 1 tsp

Caramel

1. 1

   Cook granulated sugar with water in a saucepan over medium to medium-low heat. Stir only until dissolved, then stop stirring and swirl occasionally until deep amber.
2. 2

   Immediately pour the caramel into a 9x5 loaf pan and tilt to coat the bottom.

Custard

1. 1

   Warm coconut cream , coconut milk , granulated sugar , and - salt gently until the sugar dissolves and the mixture is hot and steamy but not simmering.
2. 2

   In a bowl, whisk eggs and egg yolks just until smooth, not foamy.
3. 3

   Slowly whisk the warm coconut mixture into the eggs. Stir in vanilla extract .
4. 4

   Strain the custard into the caramel-lined loaf pan.

Bake

1. 1

   Place the loaf pan in a larger baking dish. Add hot water halfway up the sides of the loaf pan.
2. 2

   Bake at 325°F until the edges are set and the center still jiggles gently, about 45-60 minutes .
3. 3

   Cool for 30 minutes , then refrigerate for at least 6 hours , ideally overnight.
4. 4

   Run a thin knife around the edge, warm the bottom briefly with a hot towel or hot water if needed, and invert onto a rimmed plate to unmold.