Ingredients
Scale
Orange Caramel Sauce
- 2 tablespoons freshly squeezed orange juice
- 6 tablespoons granulated sugar
- 2 tablespoons dark rum (or water as an alternative)
Coconut Flan
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- ¾ can (9 oz) coconut milk, well shaken
- 1 tablespoon vanilla extract
- 4 tablespoons granulated sugar
- 1 can (12 oz) evaporated milk
- 1 pinch ground cinnamon
- ½ cup coconut rum (optional; substitute with coconut milk if omitted)
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 325°F (165°C). Place a rack in the center and set a large roasting pan nearby. You’ll need it for the water bath.
- Start the orange caramel. Add the 6 tablespoons of granulated sugar to a small, light-colored saucepan over medium heat. Let it melt without stirring. Once it starts to turn amber around the edges, gently swirl the pan. When it reaches a deep golden color, carefully pour in the orange juice and rum (stand back, it will spatter). Stir quickly with a heatproof spatula until smooth.
- Coat the pan. Immediately pour the caramel into a 9-inch round cake pan or a 9×5-inch loaf pan. Tilt the pan to coat the entire bottom in an even layer. Work fast; the caramel sets up quickly as it cools. Set the pan aside.
- Blend the flan base. Add the eggs, sweetened condensed milk, evaporated milk, coconut milk, coconut rum (if using), 4 tablespoons of granulated sugar, vanilla extract, ground cinnamon, and kosher salt to a blender. Blend on medium speed for about 30 seconds until everything is smooth and fully combined. Don’t over-blend or you’ll create too many air bubbles.
- Strain for silkiness. Pour the custard mixture through a fine mesh strainer into the caramel-coated pan. This step is optional but gives you a noticeably smoother texture.
- Set up the water bath. Place the flan pan inside the larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the flan pan. The bain-marie keeps the custard cooking gently and evenly.
- Bake for 50 to 60 minutes. The flan is done when the edges are set but the center still has a slight jiggle, like Jell-O. Don’t wait for it to look completely firm in the oven; it will continue to set as it cools.
- Cool and chill. Remove the flan pan from the water bath and let it cool to room temperature, about 45 minutes. Then cover tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
- Unmold and serve. Run a thin knife around the edges of the flan. Place a large rimmed serving plate over the pan, then flip in one confident motion. The caramel will cascade down the sides. Slice into wedges and serve cold.
Notes
- Use full-fat coconut milk for the richest texture. Light coconut milk works but gives a thinner custard.
- Shake the can of coconut milk well before opening to recombine the solids and liquid.
- Strain the custard through a fine mesh sieve to remove air bubbles and any egg bits. This one step makes the texture noticeably smoother.
- Don’t skip the water bath. Direct oven heat will cause the eggs to scramble. The bain-marie is non-negotiable.
- Make it at least 4 hours ahead, but overnight is really the sweet spot.
- Have extra sugar on hand in case your first caramel attempt burns. It happens, even to experienced bakers, and you can start over in minutes.
- Garnish options include toasted shredded coconut, a light dusting of cinnamon, or a few thin orange slices on the side.
- This recipe scales well. Use individual ramekins for 8 single-serving flans, and reduce bake time to around 35 to 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes T
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 140 mg