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Ecuadorian Coconut Flan

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
270 min
SERVINGS
12 servings
Dessert South American
Ecuadorian Coconut Flan
Ingredients
  • 6 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (15 ounce) can coconut milk
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 cup white sugar
Instructions
1
First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Melt sugar in a non-stick skillet over low heat, allowing it to dissolve slowly without any stirring. To ensure the sugar is well combined, gently rock the pan by its handle.
3
Next, pour the sugar mixture into a 3 quart glass baking dish, covering the entire bottom.
4
Meanwhile, in a large mixing bowl, whisk eggs with an electric mixer until they reach a smooth consistency. Then, add the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla extract; mix until everything is well incorporated.
5
Pour the egg mixture over the sugar in the baking dish, then place the dish inside a larger one.
6
Fill the outer pan with water to about 1 inch deep, creating a water bath.
7
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the flan comes out clean and free of any residue.
8
Remove the flan from its water bath, then refrigerate it until it reaches a chilled state, ideally 4 hours or overnight.
9
Finally, to serve, run a knife around the edges of the dish to loosen it, then carefully invert the flan onto a serving plate.