Flan de Coco Cubano

👨‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C).

   💡 Tip: Ensure oven is fully preheated before placing the flan.
2. 2

   In a saucepan over low heat, melt 1/2 cup of sugar until it turns into a golden caramel. Pour the caramel into a flan mold, coating the bottom and sides.

   💡 Tip: Be careful not to burn the caramel, as it will become bitter.
3. 3

   In a blender, combine the eggs, coconut milk, condensed milk, coconut extract, and vanilla extract. Blend until smooth.

   💡 Tip: Ensure all ingredients are well combined for a smooth custard.
4. 4

   Pour the blended mixture into the caramel-lined flan mold.

   💡 Tip: Pour slowly to avoid disturbing the caramel layer.
5. 5

   Place the flan mold in a larger baking pan and fill the larger pan with hot water to create a water bath (bain-marie).

   💡 Tip: The water should come halfway up the sides of the flan mold.
6. 6

   Bake for 1 hour, or until a knife inserted near the center comes out clean.

   💡 Tip: Avoid opening the oven door too frequently during baking.
7. 7

   Remove from the oven and let the flan cool completely in the water bath. Once cooled, refrigerate for at least 4 hours, or preferably overnight.

   💡 Tip: Chilling is crucial for the flan to set properly.
8. 8

   To serve, run a knife around the edge of the mold and invert the flan onto a serving plate. Garnish with shredded coconut if desired.

💡 Pro Tips

• ✓For a stronger coconut flavor, you can use fresh coconut milk instead of canned.
• ✓Ensure your eggs are at room temperature for a smoother custard.
• ✓If you don't have coconut extract, you can increase the amount of coconut milk slightly.

🔄 Variations

• Add a tablespoon of rum to the custard mixture for an adult twist.
• Incorporate toasted shredded coconut into the custard for added texture.