Coconut Caramel Flan De Leche

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   1.Preheat oven to 350u00b0F. Place the 1 cup sugar and water in a heavy-bottomed saucepan and stir to dissolve the sugar. Place over medium heat and boil the sugar, without stirring, until it just starts to turn a honey brown, around 10-15 minutes.

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   2.Remove the caramelized sugar from heat and pour into a 9-inch cake pan or in equal amounts into each of 6 individual ramekins, swirling to coat the bottom. You may not need all the sugar. Place the cake pan or ramekins in a baking pan large enough to hold them without touching.

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   3.In a large bowl, beat together the eggs, condensed milk, whole milk or water, vanilla and 1/2 cup sugar until smooth. Pour into the cake pan or into each of the ramekins.

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   4.Fill the baking pan with enough warm water to come about 2/3 of the way up sides of the containers. Place in the oven and cook until a knife inserted into the center of the custard comes out clean, anywhere from 45 minutes to over an hour. Do not overcook your flan or it may curdle.

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   5.Remove the custard(s) from the water bath and chill well. Run a knife around the edges of the custard, invert over a serving dish and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.