You once shared a post about leche flan con macapuno; lemme share one of coconut flan. I got this recipe from a lady I served jury duty with a couple of years ago. We got to talking over lunch about holiday recipes — this was around November — and I mentioned I was going to make classic leche flan. She mentioned that she also has a tried and true recipe for flan but it included a twist: coconut milk.
I can’t remember now if it was her own mother who clipped the recipe from the newspaper or if it was her mother-in-law. But the family’s been making and enjoying this flan for decades. And I definitely can see why. It’s rich and the coconut milk adds another layer of creaminess that’s subtle and quite intriguing. It’s just a hint, one you want to chase with another bite.
- 1 cup sugar
- 6 eggs
- 1 (14 ounce can) condensed milk
- 1 (12 ounce can) evaporated milk
- 1 teaspoon vanilla
- 1 (15 ounce can) coconut milk
Preheat oven to 350 degrees. In a heavy-bottomed pan and over medium heat, melt sugar. Pour caramel right away into a 9-by-9-inch baking dish (or small containers, like I did). Combine eggs with all the remaining ingredients using an electric mixer (or just whisk with a fork). Pour over caramel. Place the dish in a bigger pan with about an inch of water. Bake about 1 hour or until set. You can check this by slipping a toothpick or knife into the flan, it’s set if it comes out clean. Chill. When ready to serve, invert into a plate. Serves 8-10.