Coconut caramel flan

Ingredients

• 60 gcaster sugar
• 30 ml (2 tablespoons)water, preferably mineral water
• 6eggs
• 100 gcaster sugar
• 30 gdesiccated coconut
• 700 mlwhole milk

Instructions

1. 1

   Make the caramel

   Put 60 g caster sugar and the mineral water in a large saucepan. Heat until the sugar turns amber.

2. 2

   Move the pan

   Do not stir the caramel; if needed, swirl the saucepan instead.

3. 3

   Coat the tin

   Pour the caramel into the bottom of a 25 cm loaf tin, preferably ceramic for easier unmoulding. Set aside.

4. 4

   Warm the milk

   Pour the milk into the saucepan used for the caramel and heat it.

5. 5

   Mix the eggs

   Meanwhile, whisk the eggs with 100 g caster sugar. Add the desiccated coconut and mix.

6. 6

   Add the milk

   Pour the hot milk into the egg mixture in three additions, stirring well each time.

7. 7

   Fill the tin

   Pour the coconut flan mixture into the loaf tin over the caramel.

8. 8

   Cook and chill

   For cooking in an Omnicuiseur Vitalité, put the loaf tin in the large cooking dish and pour a glass of water into the bottom of the dish. Close it and cook for 20 minutes on the maximum setting, top and bottom. Turn the dish around, then cook for a further 10 minutes on the minimum setting, top and bottom. When cooking is complete, open the dish and set the tin on a rack to cool. Refrigerate for at least 3 hours before serving.

9. 9

   Unmould the flan

   Once the flan is cold, run a knife around the edges of the tin and turn it out onto a serving plate.

What is coconut caramel flan?

Flan is a baked or gently cooked custard dessert found in many food traditions; this version uses the French name for a caramel-topped custard and adds coconut. The caramel melts over the top when the chilled flan is turned out.

The method builds flavour from a simple caramel and a coconut-flecked mixture of eggs, sugar and milk. A ceramic loaf tin is suggested because it can make turning out the set custard easier.

Nutrition and macros by portion

The nutrition label shows one serving as written: 286 calories, 10g protein, 34g carbs, 12g fat.

The sugar and milk provide most of the carbohydrates, while the eggs contribute much of the protein. Fat comes mainly from the whole milk, eggs and coconut; serve a slice with fresh fruit for a more balanced plate.

Making amber caramel

Sugar and water: heat them together until the syrup takes on an amber colour. Keep a close eye on it, as caramel can darken quickly.

No stirring: stirring can encourage the sugar to crystallise. Swirl the pan gently if the colour needs evening out.

Building the custard

Eggs and sugar: whisk them together before adding the coconut, so the ingredients are distributed through the custard.

Warm milk: add it gradually in three pours while stirring. This helps combine the hot milk with the egg mixture without leaving streaks of unmixed custard.

Using the Omnicuiseur

Water bath: the recipe places the loaf tin inside the large cooking dish with a glass of water in the bottom. Follow the appliance’s instructions for assembling and closing it.

Two settings: cook for 20 minutes on maximum, top and bottom, then turn the dish around and continue for 10 minutes on minimum, top and bottom. The method gives no separate oven temperature or visual doneness test.

Cooling and turning out

Cool first: set the tin on a rack after cooking, then chill the flan for at least 3 hours. The cold rest helps it hold together when unmoulded.

Release the edges: run a knife around the sides before turning the flan onto a plate. Choose a plate with a rim to catch the caramel sauce.

Serving ideas

Serve the flan chilled, with the caramel poured over each slice. A little fresh fruit on the side adds a bright contrast to the sweet custard.

Cut it with a clean knife and wipe the blade between slices for neater portions. Keep the flan refrigerated until you are ready to serve.

Recipe notes & tips

• Use a ceramic loaf tin if you have one, as the recipe recommends it for easier unmoulding.
• Watch the caramel closely as it colours; it can go from amber to too dark quickly.
• Swirl the saucepan rather than stirring the caramel if the colour looks uneven.
• Add the hot milk in three portions and stir well after each addition.
• Allow at least 3 hours of chilling before turning out the flan.

Variations

• Citrus zest: add a little finely grated lemon zest to the egg mixture for a fresh note.
• Vanilla: stir vanilla into the warm milk for a familiar custard flavour.
• Toasted coconut: scatter lightly toasted coconut over the flan just before serving.
• Fruit side: serve with sliced mango or berries for a fruity contrast.
• Individual portions: divide the caramel and custard among small oven-safe moulds, adjusting the cooking time to suit their size.

Common mistakes to avoid

• Stirring the caramel: it may crystallise, so swirl the pan gently instead.
• Overcooking the sugar: the caramel can turn bitter; take it off the heat once it reaches amber.
• Pouring in all the milk at once: the mixture may combine unevenly, so add it in three additions.
• Skipping the chill: the flan may not hold its shape, so refrigerate it for at least 3 hours.
• Forgetting to loosen the edges: the flan can stick to the tin, so run a knife around it before turning it out.

How to store

Cover and refrigerate leftover flan, and eat it within 2–3 days. Serve it cold; avoid freezing, as the custard may lose its smooth texture.

Frequently asked questions