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1
Make the Caramel
8 Mins
Medium heat, caramel ~170°C (338°F)
Put the sugar and water in a small saucepan over medium heat. Stir once to dissolve, then stop stirring and let it bubble until it turns deep amber — about 6–8 minutes. Immediately pour it into the flan mould and tilt to coat the bottom and a little way up the sides.
Watch the colour, not the clock: pale gold is too light, black is burnt. Pull it off the heat a shade before you think it is ready — it keeps darkening in the pan.
Done when: The caramel is deep amber and coats the mould in a thin, even layer.
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2
Blend the Custard
5 Mins
Room temperature, about 20°C (68°F)
Whisk the eggs gently in a large bowl — do not whip them, or the flan will be full of bubbles. Whisk in the coconut milk, evaporated milk and condensed milk, then the vanilla, cinnamon, nutmeg, lime zest and salt.
Gentle whisking matters: beaten-in air makes a spongy flan instead of a silky one.
Done when: The custard is smooth, pale and streak-free.
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3
Strain and Add the Coconut
2 Mins
Room temperature, about 20°C (68°F)
Pour the custard through a fine sieve into a jug to catch any egg strands, then stir in the shredded coconut. The coconut will float — that is fine, it settles into the top of the flan as it bakes.
Straining is the difference between a silky flan and a lumpy one.
Done when: The custard is smooth with the coconut evenly stirred through.
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4
Fill the Mould and Set the Water Bath
5 Mins
Oven preheated to 175°C (350°F)
Pour the custard into the caramel-lined mould. Set the mould in a deep roasting pan, slide the pan onto the oven rack, and pour boiling water into the pan until it comes halfway up the sides of the mould.
Pour the water in after the pan is in the oven — carrying a full water bath across the kitchen is how spills happen.
Done when: The mould sits level in the water, which reaches halfway up its sides.
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5
Bake Until Just Set
55 Mins
Oven 175°C (350°F); centre set at about 77°C (170°F)
Bake for 50–55 minutes until the edges are set and the centre barely wobbles when you nudge the pan — like set jelly, not liquid. Take the mould out of the water bath and let it cool on a rack for 1 hour.
A flan that looks fully firm in the oven is already overbaked; the centre should still tremble a little.
Done when: The edges are firm, the centre wobbles gently, and a knife comes out clean at the edge.
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6
Chill and Turn Out
5 Mins
Fridge, about 4°C (40°F)
Cover and chill the flan for at least 4 hours, or overnight. To serve, run a thin knife around the edge, set the mould in a bowl of hot water for 30 seconds, place a rimmed plate on top and flip it over in one confident motion. Lift the mould off and let the caramel run down the sides.
The hot-water dip loosens the caramel so the flan drops out cleanly instead of tearing.
Done when: The flan stands whole on the plate, glossy with dark caramel sauce.
auto_awesome Finishing Touches & Plating
Chill the flan for at least 4 hours — overnight is better — so the caramel melts into a sauce and the custard firms up. Run a thin knife around the edge, set the mould in hot water for 30 seconds, and turn it out onto a rimmed plate so the caramel runs down the sides.
Haiti
2h 10m
