Coconut Caramel Flan Dessert (Print Version)
# Ingredients:
→ Flan Mixture
01 -
2 tbsp caramel sauce
02 -
1 can coconut condensed milk, room temperature (490 g)
03 -
Soy milk, equal measure as the coconut condensed milk can, room temperature
04 -
6 eggs, room temperature
# Instructions:
01 -
Preheat the oven to 350 degrees F (180 C).
02 -
Pour the caramel sauce into a steam pudding pan with a lid and a hole in the middle. Spread the caramel sauce around the pan with a silicone basting brush or small spatula.
03 -
In a blender, combine the coconut condensed milk, soy milk, and eggs. Blend until smooth.
04 -
Place the steam pudding pan in the center of a baking dish with high sides for a water bath. Pour the blended flan mixture into the steam pudding pan and cover with the lid.
05 -
Pour boiling water into the baking dish until it reaches halfway up the sides of the steam pudding pan.
06 -
Carefully place the baking dish into the oven using oven gloves to avoid burns. Bake for 60 minutes.
07 -
After baking, remove the steam pudding pan from the oven and place it on a wire rack. Cool for 1 hour without opening the lid. Then refrigerate overnight.
08 -
Invert the steam pudding pan onto a large serving plate to unmold the flan. Refrigerate for at least 1 hour before serving. Optionally, add more caramel sauce on top prior to serving.
# Notes:
01 -
For a non-dairy-free version, regular condensed milk and whole milk can replace coconut condensed milk and soy milk. Note that traditional condensed milk removes the coconut flavor but remains delicious.
02 -
Ensure to use a steam pudding pan with a hole in the middle and a lid to achieve optimal results.
03 -
The water bath is essential for creating a silky, smooth texture.
04 -
Avoid baking at a temperature higher than 350 degrees F (180 C) to prevent the flan from becoming flat or rubbery.
05 -
Refrigerating overnight ensures the best consistency and flavor.