6 Serves
91 Mins
Preheat your oven to 175°C and prepare a water bath by placing a large roasting pan on the middle rack.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
153 mg / 4,700 mgSodium
54 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
10 g / 20 gCholesterol
124 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 gIn a saucepan, melt the sugar over medium heat until it turns into a deep golden amber caramel, then carefully pour it into the bottom of your flan mold or ramekins.
In a large mixing bowl, whisk together the eggs, coconut milk, and vanilla extract until the mixture is smooth and well-combined.
Pour the custard mixture through a sieve into the prepared molds to ensure a silky texture, then place the molds into the roasting pan filled with hot water.
Bake the flan in the water bath for approximately 55 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
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