Coconut Milk Flan

    Coconut Milk Flan


    36 people made this

    A great stand-by dessert I always keep a few tins of these tinned ingredients in the cupboard then as long as I have some eggs, I am good to go.

    Serves: 12 

    • 6 eggs
    • 1 (400g) tin sweetened condensed milk
    • 1 (375g) tin evaporated milk
    • 1 (400g) tin coconut milk
    • 1 1/2 cups (375ml) whole milk
    • 1 teaspoon vanilla essence
    • 1 cup (220g) white sugar

    Preparation:20min  ›  Cook:1hour  ›  Extra time:4hours chilling  ›  Ready in:5hours20min 

    1. Preheat oven to 180 degrees C.
    2. Place the sugar in a non-stick frypan and slowly melt over low heat without stirring. Shake the frypan by its handle to mix but do not stir with a spoon. When the sugar has melted, pour into a 3 litre glass baking dish coating the bottom.
    3. In a large bowl beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk and vanilla then mix until well blended; about 2 minutes.
    4. Pour the egg mixture over the sugar in the dish. Place the dish inside of a larger dish then set in the oven. Fill the outer dish with water to 3cm deep.
    5. Bake for 1 hour in the preheated oven or until a toothpick inserted in the centre comes out clean. Remove the flan from the water bath and refrigerate until cold; 4 hours to overnight.
    6. To serve run a knife around the edges of the dish to loosen the flan then invert onto a serving dish.

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