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1
Make the Caramelo: In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved.
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2
Boil syrup, without stirring, until golden caramel.
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3
Immediately pour the some of the caramel into each tuna can, tilting them to coat the bottom and sides.
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4
Let caramel cool.
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5
(Drizzle any remaining caramel onto a sheet of parchment or waxed paper in decorative squiggles.
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6
Let the squiggles harden and use them as a garnish for the flan.)
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7
Make the flan: Preheat the oven to 325 degrees F.
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8
In a large bowl, whisk together condensed milk, coconut milk, eggs, and vanilla until smooth.
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9
Divide the mixture among the tuna cans.
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10
Place the tuna cans in a shallow baking dish and place on the middle rack in the oven.
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11
Pour in enough hot water to reach halfway up the sides of the cans.
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12
Bake the flan until just set, but still wiggly in the center, about 30 to 45 minutes.
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13
Transfer the flan to a rack and let cool.
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14
Chill the flan in the refrigerator.
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15
(The flan can be prepared up to 3 days in advance.)
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16
When ready to serve, dip the cans in a saucepan of hot water.
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17
Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened.
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18
Invert each flan onto onto a plate.
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19
Break the caramel squiggles into pieces and insert them into the top of each flan.
