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Recette flan coco antillais crémeux

Carribean Creamy Coconut flan ( flan de coco )

3.67 de 138 votes
A delicious Caribbean creamy caramel coconut flan that takes less than 10 minutes to prepare with just 5 ingredients. A single preparation for two layers after baking.
SERVING:8
TOTAL TIME50 minutes
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Course: Dessert
Cuisine: French, West Indian
Author: Rachida

EQUIPEMENTS

INGREDIENTS 

For a loaf pan measuring 24/11/7 cm(9.5 x 4.3 x 2.8 inches ) (with a 1200 ml capacity).

  • 1 can of Nestlé sweetened condensed milk 400 g (14 oz).
  • 400 ml (13.5 oz )whole milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 80 g (2.8 oz )shredded coconut

For the caramel

  • 120 g (4.2 oz) granulated sugar
  • 35 ml (1.2 oz) water
  • 15 ml (0.5 oz) water to deglaze the caramel.
  • You can also make this dry caramel with just 150 g (5.3 oz) of sugar.

PREPARATION

Caramel

  • Place sugar and 35 ml (1.2 oz)water in a saucepan over medium heat to caramelize. Do not stir with a spoon, or the caramel may crystallize.
  • Gently swirl the pan as the sugar begins to caramelize. Once you’ve reached a nice caramel color, turn off the heat and deglaze with 15 ml (0.5 oz )of water.
  • Cover immediately with a plate to avoid splashing.
  • Pour it into the bottom of the mold and swirl it to evenly coat the surface with caramel.
  • Tip: To prevent the caramel from hardening too quickly before you coat the bottom of the mold, gently heat the mold on the stovetop. Use oven mitts to avoid burning yourself.
  • You can also prepare the caramel dry:
  • Put the 150 g ( 5.3 oz) of sugar in a saucepan and heat over low heat. When it begins to color, move the pan without touching the caramel. Remove from heat when golden brown.
  • Immediately pour into the bottom of the mold  and stir to spread the caramel all over the bottom.

Making the coconut flan

  • Preheat the oven to 180°C (350°F).
  • Note: You can make the coconut flan using whole eggs, or separate them and beat the egg whites until stiff.
  • In a bowl, mix the condensed milk with the whole eggs (or just the yolks) and vanilla extract.
  • Add the milk and stir, then add the coconut. Mix well without whisking.
  • Note:  If you have chosen to separate the eggs, beat the egg whites until stiff, then fold them into the previous mixture. Don't try to smooth the mixture: it's important that bits of egg white remain on the surface, forming a sort of floating cloud.
  • Pour this mixture over the caramel in the mould.
  • Fill an ovenproof dish halfway with boiling water and place the mold in it (bain-marie cooking).
  • Bake for 50 minutes, more or less depending on your oven. If the top browns quickly before the end of cooking, cover with aluminum foil to prevent over-browning.
  • Check for doneness with a skewer, which should come out dry. The top of the flan should be firm and golden.
  • Once cooked, remove from the oven and allow to cool slightly before refrigerating for at least 5 hours. I leave it overnight.
  • Let the flan cool completely before unmolding it to allow it to set nicely and ensure a smooth release. Before inverting the mold, gently slide a knife or toothpick between the flan and the sides of the mold to make unmolding easier.
  • This coconut flan, also known as Caribbean flan, is very easy to make and can be presented as mini flans for an elegant dessert assortment.
  • Enjoy your meal!

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