Caribbean creme caramel

    Caribbean creme caramel


    91 people made this

    About this recipe: Known as Flan de Coco, this tropical baked coconut custard treat is a deceptively simple to prepare for such a decadently creamy, coconuty delight. Bring the taste of the Caribbean islands to your dinner table for afters any night of the week!

    Serves: 12 

    • 300g caster sugar
    • 1 (397g) tin sweetened condensed milk
    • 360ml evaporated milk
    • 120ml milk
    • 6 eggs
    • 35g fresh dessicated coconut

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place 200g of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the sugar caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
    3. Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 100g sugar and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
    4. Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.

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