Coconut Flan
A classic Filipino dessert made with coconut milk and creamy leche.
Ingredients
- ●1 can (14 oz) Coconut milkfull-fat coconut milk
- ●1 1/2 cups Granulated sugar
- ●3 Large eggs
- ●1/2 cup All-purpose flourfor gluten-free flan
- ●1/4 cup Unsalted buttermelted
- ●1 tsp Vanilla extract
- ●1/4 tsp Salt
- ●1 cup Water
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a medium saucepan, combine the coconut milk, sugar, melted butter, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
- 3
In a large bowl, whisk together the eggs and flour until well combined.
- 4
Gradually add the warm coconut milk mixture to the egg mixture, whisking continuously.
- 5
Add the vanilla extract and whisk to combine.
- 6
Pour the mixture into 6 (6-oz) ramekins or small baking dishes.
- 7
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 8
Bake for 45-50 minutes, or until the edges are set and the centers are still slightly jiggly.
- 9
Remove the ramekins from the water bath and let them cool to room temperature.
- 10
Cover and refrigerate for at least 2 hours, or until chilled.
- 11
To serve, run a knife around the edges of each ramekin and invert onto plates.