Coconut Flan

1. 1

   Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.

2. 2

   Immediately pour into ramekins and swirl so caramel coats bottom of each, then put ramekins in a large roasting pan.

3. 3

   Preheat oven to 350u00b0F with rack in middle.

4. 4

   Blend 2 cups milk with remaining flan ingredients in a blender until smooth, about 1 minute. Transfer to a bowl and stir in remaining 1 1/2 cups milk, then divide among ramekins.

5. 5

   Bake flan in a water bath until just set but still wobbly in center, 1 to 1 1/4 hours.

6. 6

   Remove ramekins from water bath and cool slightly on a rack, at least 15 minutes (flan will continue to set as it cools).

7. 7

   Just before serving, run a thin knife around each flan, then invert onto plates.

No additional tips available.