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1
Preheat oven to 325 degrees
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2
Combine milk, coconut milk, and coconut cream in a saucepan.
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3
Stir, bring to a boil, lower heat, and simmer for 15 minutes until slightly reduced.
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4
Remove from heat and cool for 5 minutes.
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5
Add toasted coconut and infuse for 15 minutes.
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6
To make the caramel: combine the sugar, water, and lemon juice in a medium saucepot and cook over high heat, without stirring, until it darkens to amber.
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7
Pour the caramel evenly into 6 (4-ounce) ramekins and set aside.
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8
In a bowl, whisk together the eggs and the yolks.
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9
Strain the milk mixture into the eggs and whisk to combine.
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10
Fill each ramekin with this mixture, then place ramekin in roasting pan.
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11
Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes.
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12
Allow to cool before serving.
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13
To unmold the flan: take a paring knife and run it around the sides of the ramekin to loosen the flan.
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14
To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds.
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15
Invert a serving plate on top of the ramekin and flip over to unmold.
