10 oz sweetened condensed milk
12 oz evaporated milk
7 oz coconut cream (Coco Lopez)
1 cup sugar
¼ cup water
berries and mint leaf (for garnish)
6 ramekins (4-ounce)
Preheat oven to 325 degrees F.
To make the caramel:
Combine the sugar and water in a medium saucepot and cook over high heat, without stirring, until it darkens to amber. Pour the caramel evenly into 6 ramekins and set aside.
Combine condensed milk, eggs, evaporated milk and coconut cream in a bowl or food processor. Mix until smooth. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes. Allow to cool before serving.
To unmold the flan:
Take a paring knife and run it around the sides of the ramekin to loosen the flan. To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds. Invert a serving plate on top of the ramekin and flip over to unmold.
Garnish with berries and mint leaves.
Alpana Singh's Wine Recommendation:
Chambers Muscat - Australia $12