Caribbean coconut flan with condensed milk: the foolproof recipe
Why cook coconut flan in a bain-marie?
Ingredients · Servings 8 people
- 4 eggs
- 1 can sweetened condensed milk
- 1 can unsweetened condensed milk
- 400 ml coconut milk
- lemon zest
- liquid caramel
Method · 15 min
- In a bowl, mix the eggs and milks with the lemon zest using a mixer.
- Pour the liquid caramel into a cake tin in a thin layer at the bottom.
- Pour the mixture into the mold.
- Bake in a bain-marie for one hour, at thermostat 6/7 (180°C).
- Allow to cool before serving.
Cooking in a bain-marie is the secret to achieving a perfectly smooth, bubble-free texture. It allows for gentle, even cooking that prevents the eggs from coagulating too quickly or becoming grainy, thus guaranteeing the ultra-creamy texture typical of Caribbean flan.
How can you tell if the coconut flan is cooked through after an hour?
Insert a knife into the center of the flan; it should come out clean. The center may still seem slightly wobbly, which is perfectly normal. The flan will continue to set and reach its final texture as it cools.
