Caribbean coconut flan
Or Flan antillais
1 can of sweetened condensed milk (397 g)
Cow’s milk or coconut milk (the same volume as the condensed)
100 g dried and grated coconut
4-5 drops of coconut flavor (or vanilla)
4 to 6 tablespoons of sugar
Separate the egg yolks from the whites. Whisk the yolks and the two types of milk in a bowl (measure the coconut or cow’s milk using the empty can of condensed milk). Whisk until creamy. Then flavor with a few drops of coconut extract. Finally, add the grated coconut and stir until the mixture is smooth.
Whip the egg whites until stiff peaks. Gently fold into the other mixture.
Caramelize the sugar and coat the bottom of a rectangular cake pan (non-stick) with it. Cover with the egg and milk batter.
Bake the Caribbean flan in a water bath at 170°C for about 50 to 60 minutes. When ready, it is golden and does not shiver when gently shaken.
Let cool completely before unmolding and cutting.