Coconut Flan

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins In a nonstick skillet, melt the sugar over low heat. Do not stir; instead, gently shake the pan by the handle to ensure even melting. Continue until the sugar is completely melted and has transformed into a golden caramel. Carefully pour the caramel into a 3-quart glass baking dish, swirling to coat the bottom evenly. (10 minutes)

Recipe View 5 mins In a large bowl, use an electric mixer to beat the eggs until smooth. Add the sweetened condensed milk, evaporated milk, coconut milk, whole milk, and vanilla extract. Mix until all ingredients are thoroughly combined, about 2 minutes. Gently pour the egg mixture over the caramel layer in the baking dish. (5 minutes)

Recipe View 2 mins Place the baking dish inside a larger baking pan. Carefully pour hot water into the outer pan until it reaches about 1 inch up the sides of the dish, creating a water bath. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the flan comes out clean. Remove the flan from the water bath and let it cool to room temperature. (60 minutes)

Recipe View 4 hrs Cover the flan and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully chill and set. (240 minutes)

Recipe View 5 mins To serve, run a thin knife around the edges of the dish to loosen the flan. Place a serving dish over the baking dish and carefully invert the flan onto the serving plate. The caramel will drizzle over the flan. Slice and serve chilled. (5 minutes)