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1
Make the caramel
10 Mins
170°C (340°F) — deep amber
Put the sugar and water in a small, heavy saucepan over medium-high heat. Let it bubble without stirring, swirling the pan now and then, until the syrup turns a deep amber colour, about 8–10 minutes. The moment it colours, pour it into the flan mould and tilt the mould so the caramel coats the base in an even layer. Set aside for 5 minutes until it hardens and stops moving.
Do not stir the sugar once it bubbles — stirring makes it crystallise into grainy lumps. If it darkens too fast, lift the pan off the heat for a few seconds.
Done when: Deep amber, like strong tea; the caramel sets hard and glassy in the mould.
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2
Blend the custard
5 Mins
Room temperature
Whisk the eggs in a large bowl until just combined, then whisk in the condensed milk, coconut milk, vanilla and salt until the mixture is completely smooth and one even colour. Pour it through a fine sieve into a jug, pressing gently with a spoon. Skim off any foam on top with a spoon so the finished flan has a clean, glossy surface.
Whisk gently, not hard — beating in air makes bubbles that set as holes in the flan.
Done when: One smooth, even-coloured liquid with no streaks of egg.
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3
Fill the mould and set the water bath
5 Mins
Room temperature
Pour the strained custard slowly over the hardened caramel in the mould. Set the mould inside a deep roasting pan, slide the pan onto the oven shelf, then pour boiling water into the roasting pan until it comes halfway up the sides of the mould. The water bath is what keeps the custard gentle and silky.
Pour the boiling water in after the pan is on the oven shelf, so you never carry a pan of scalding water across the kitchen.
Done when: Water halfway up the mould, custard level and still.
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4
Bake in the water bath
65 Mins
160°C (325°F)
Bake for 60–70 minutes, until the edges are set and the centre still wobbles like jelly when you nudge the pan. A knife slipped into the centre should come out mostly clean, and the centre should reach 74°C (165°F). Do not let the water in the roasting pan boil hard — if it does, turn the oven down a little.
A flan that is baked until completely firm in the oven will be rubbery once chilled — take it out while the centre still trembles.
Done when: Edges set, centre trembles gently; knife mostly clean; centre 74°C (165°F).
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5
Cool, then chill
30 Mins
Room temperature, then chilled
Lift the mould out of the water bath and let it cool on a rack for 30 minutes, then cover and chill in the fridge for at least 4 hours, ideally overnight. The cold rest is what lets the custard firm up fully and lets the caramel melt back into a sauce around the flan.
Do not try to unmould a warm flan — it will break apart. Patience here is the whole recipe.
Done when: Cold all the way through; the flan pulls very slightly away from the sides of the mould.
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6
Unmould and serve
5 Mins
Cold
Run a thin knife around the inside edge of the mould, then set a serving plate upside down over the top and flip the two together in one quick, confident motion. Lift the mould off slowly so the caramel runs down over the flan. Scatter the shredded coconut over the top and spoon some of the pooled caramel over each serving.
If the flan sticks, dip the base of the mould in hot water for 10 seconds and try again — never force it with a knife.
Done when: The flan stands whole and glossy, with dark caramel pooling around its base.
auto_awesome Finishing Touches & Plating
Serve cold, straight from the fridge, with the caramel spooned over each slice and shredded coconut on top. It is at its best the day after baking, once the custard has set fully and the caramel has turned into a sauce.
Dominican Republic
3h 15m
