Makes 1 - 9 inch round
1 Cans of Evaporated Milk
½ can of Coconut Milk
1 Cans of Sweet Condense Milk
3 Fresh Whole Eggs
1 Cup of Granulated sugar - for caramel
1 Cup up Coconut
Preheat oven to 325 degrees. You will need ramekins or other specialty flan bakeware, or a 9in cake pan to bake the flan plus a large baking sheet that will hold the mold(s) and be able to bake them in a water bath inside your oven.
In another cooking pan, pour 1 cup of sugar over medium heat, constantly stir sugar until it liquefies and turns to a light brown and turns into caramel, this step is very important as the sugar will burn very quickly and its very hot so stay with it, stir and be careful not to burn it or burn yourself. Quickly pour caramel into the baking pans of your choice and tilt and swirl around to allow the caramel to cover the entire bottom of your baking pan or ramekins and set to the side. Reheat caramel if it starts to harden. Make a layer of thinly sliced Mango and shredded Coconut and layer over the hardened caramel.
In a mixing bowl blend the eggs together then add the sweet condensed milk, the evaporated milk and coconut milk.
Finish mixing all the ingredients well to create the custard and pour into your already caramel lined baking pan(s).
Place your molds with the custard on top of another baking pan and once in the oven, add water to the baking pan to create a water bath.
Bake for 45 minutes in the water bath and check with a knife for doneness, if the knife comes out clean, it’s ready. If not, check every five minutes until it comes out clean.
Remove from oven and let cool. After it has cooled down completely, wrap and refrigerate overnight.
Invert (flip) the Flan onto a platter (plate) with an edge as you will have the caramel sauce already there and we don’t wish for it to overflow and position in the center of the plate.
Enjoy the Summer!
Chef Martin Lopez