Coconut Caramel Flan (Print Version)

# Ingredients:

→ For the Caramel

01 - 1 cup granulated sugar
02 - 2 tablespoons water

→ For the Flan

03 - 1 can (14 oz) sweetened condensed milk
04 - 1 can (13.5 oz) coconut milk
05 - 3 large eggs
06 - ½ cup granulated sugar
07 - 1 teaspoon vanilla extract
08 - Pinch of salt

# Instructions:

01 - Combine sugar and water in medium saucepan over medium heat. Stir until sugar dissolves, then let boil until deep amber color, 8-10 minutes.
02 - Quickly pour caramel into 9-inch round baking dish, swirling to coat bottom evenly. Set aside to cool.
03 - Whisk together condensed milk, coconut milk, sugar, eggs, vanilla, and salt until smooth.
04 - Strain custard through fine-mesh sieve into caramel-coated dish for smooth texture.
05 - Preheat oven to 350°F. Place flan dish in larger pan, fill outer pan with hot water halfway up sides.
06 - Bake 45-50 minutes until set and knife inserted comes out clean.
07 - Cool in water bath 30 minutes, then cover and refrigerate at least 3 hours or overnight.
08 - Run knife around edges, invert onto serving plate letting caramel flow over top.

# Notes:

01 - Best made day ahead for perfect texture
02 - Watch caramel carefully to avoid burning
03 - Water bath ensures even cooking

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