Creamy Coconut Milk Caramel Flan

Directions

1. 1

   Make the caramel: place sugar in a heavy-bottomed saucepan over low heat. Let it melt undisturbed until it reaches a deep amber color. Carefully pour in the hot water — it will bubble vigorously — and stir with a long-handled spoon. Simmer for 2 minutes until smooth and glossy.

2. 2

   Immediately pour the caramel into a 7-inch (19 cm) ring mold, tilting it to coat the bottom and sides evenly. Set aside to cool. Preheat the oven to 350°F (180°C).

3. 3

   Combine the condensed milk, whole milk, coconut milk, eggs, and grated coconut in a blender. Blend for 1 minute until completely smooth. For an even silkier texture, strain the mixture through a fine-mesh sieve.

4. 4

   Pour the custard gently over the caramel in the mold. Cover tightly with aluminum foil. Set the mold in a large roasting pan and pour in enough hot water to reach halfway up the sides of the mold.

5. 5

   Bake for 1 hour 30 minutes, until the custard is set with a slight jiggle at the center. Remove from the water bath and cool to room temperature, then refrigerate for at least 4 hours. Run a thin knife around the edges, place a deep serving plate on top, and flip in one swift motion. Serve cold.