Ingredients
- stove top caramel:
- 1 cup of sugar
- 1 two quart round glass mold
- 1 large roasting pan
- flan filling:
- 1 can of coconut milk
- 1 can condensed milk
- 5 whole eggs
- 1 tsp vanilla
- 1 pinch of salt
- 1 large mixing bowl
Directions
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pour sugar into the glass mold and place over medium to low heat
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cook until sugar is completely melted and caramel is a nice medium aber color
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be sure to constantly sitr sugar with a spoon so as not to burn caramel
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as soon as caramel is ready immediately remove form the ehat and carefully tilt dish so caramel even coats the side and bottom of the mold
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let the mold cool and palce inside of the roasting pan and set aside
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flan filling
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preheat oven to 350
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mix all of ingredients in a blender or with a mixer and pour the custard into the caramelized mold
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then pour warm water in to the roasting pan to create the ‘water bath’
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the water should only come up to halfway up the side of the mold
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carefullly palce on teh middle rack of oven and cook for 45-50 mintues
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test the flan to see if its done by inserting a knife in the center
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if the flan is still soft let it cook a bit longer until knife comes out clean
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remove from the oven and let cook
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cover with foi and refrigerate for at least four hours or overnight
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when you are ready to serve carefully run knife around the inside of the mold to loosen the flan
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place a dessert plate on top of the flan and invert to pop it out
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garnish with fresh fruit