This recipe is great to end a spiced, rich meal. I have served it at the end of Polynesian BBQs, Indian High Teas, and to end Mexican Feasts. It is a creamy, dreamy, gluten free, child and adult pleasing marvel. The absolute best part is it is a make ahead jewel that simply stirs and waits on you to be ready for it. You can double or triple up the recipe for large crowds. You can make individual servings. You can add a fruit salad or a little cookie to plate it more formally, or make a large one and set a spoon out for an easy buffet or dessert table winner.
Coconut Flan or Flanitas
- 2 cups white sugar
- 3 tablespoons water
- 1/2 teaspoon lemon juice
- 5 large eggs
- 1 can sweetened condensed milk
- 1 can unsweetened coconut milk
- 1 tablespoon vanilla extract
- Hot water for water bath
- Berries for garnish
- Preheat oven to 300/150
- Place sugar in a small saucepan and gently add the water and lemon juice. Do not stir. Bring the saucepan to a boil over medium-high heat, without stirring, until the mixture turns golden brown. Divide the caramel among 4 ramekins evenly, or 2 lg dish, filling them 1/4 of the way up.
- Beat the eggs in a large mixing bowl. Add the remaining ingredients and blend until combined. Pour the custard into the ramekins on top of the caramel.
- Place the ramekins in a large roasting pan or baking dish and carefully pour hot water into the pan around them, 1/2 way up their sides, to make a water bath.
- Bake in a preheated oven for 20 minutes until the flan starts to wiggle in the ramekins when gently shaken. Remove the ramekins from the water bath and chill them in the refrigerator for 2 hours before serving.
- Run knife around the edge of the ramekins. Invert on a plate and garnish with berries or citrus