Description
Silky coconut flan from French Antilles whispers tropical paradise with each creamy spoonful. Caribbean comfort wraps you in sweet, luscious memories of island elegance and culinary tradition.
Ingredients
Scale
Coconut Base Ingredients:
- 1 can (14 ounces / 400 milliliters) sweetened condensed milk
- 1 can (14 ounces / 400 milliliters) coconut milk
- 3 large eggs
- ½ cup (40 grams) shredded unsweetened coconut
Flavor Enhancers:
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
Caramel Ingredients:
- ½ cup (100 grams) granulated sugar
- 2 tablespoons water
Instructions
- Craft the caramel foundation by melting sugar and water in a saucepan over medium heat. Allow the mixture to transform into a rich golden amber shade without stirring, carefully monitoring to prevent scorching. Swiftly pour the molten caramel into a round baking dish, ensuring an even coating across the bottom. Let the caramel solidify and create a glossy base.
- Calibrate the oven temperature to 350F (175C), preparing the environment for baking.
- Construct the custard blend by whisking sweetened condensed milk, coconut milk, eggs, vanilla extract, and nutmeg until achieving a silky, homogeneous texture. Gently fold shredded coconut throughout the mixture for added complexity and tropical character.
- Transfer the creamy custard mixture atop the hardened caramel layer. Position the baking dish within a larger roasting pan, then carefully fill the outer pan with hot water, creating a gentle water bath that reaches midway up the sides of the baking vessel.
- Immerse the flan in the preheated oven, allowing it to bake for approximately 45-50 minutes. The ideal consistency will feature firmly set edges with a subtle central jiggle indicating perfect doneness. Extract from the oven and permit natural cooling to room temperature.
- Refrigerate the flan for a minimum of 4 hours, enabling flavor melding and complete structural setting. This resting period enhances the dessert’s overall gustatory experience.
- When ready to serve, delicately separate the flan’s edges from the dish using a knife. Swiftly invert onto a serving plate, allowing the caramel to cascade dramatically over the custard. Present chilled, revealing a luxurious French Antilles-inspired dessert.
Notes
- Prevent caramel burning by watching it closely and removing from heat immediately when it reaches golden amber color.
- Use a candy thermometer for precise caramel consistency if you’re not confident in visual cues.
- Strain the flan mixture through a fine-mesh sieve to ensure a silky smooth texture without egg lumps.
- Choose full-fat coconut milk for richer, more intense coconut flavor and creamier consistency.
- Swap regular milk with lactose-free milk to make this dessert suitable for lactose-intolerant individuals.
- Reduce sugar content by using half the recommended amount or substituting with alternative sweeteners like stevia.
- Create individual servings in ramekins for portion control and elegant presentation.
- Allow flan to rest at room temperature for 10-15 minutes before inverting to help it release smoothly from the baking dish.
- Garnish with toasted coconut flakes or fresh mint leaves for added texture and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French Antilles
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 24 g
- Sodium: 60 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg