Hula Hug Baked Coconut Cream Caramel Flan
My family laughs at me when I fantasize about ditching the busy SF bay area to set up shop right here on the island of Kauai. After all, I just need a kitchen and a computer! I can coach from anywhere. OvenHug is morphing into HulaHug – well maybe one day! In the meanwhile, this Coconut Caramel Flan though, yummo! It’s not for coconut lovers only. This is creamy caramel custard heaven with hints of island coconut.
This recipe has two parts. The first step is to make an easy vegan coconut caramel sauce that I recommend you double up on. It serves as a scrumptious, decadent coffee add-in. I poured some in a mason jar and stored in the fridge where it didn’t last long between my mom and I. I can easily eat this stuff in spoonfuls.
The caramel sauce is simple with only 2 ingredients; canned coconut milk (the cream off the top) and coconut sugar. Simply stir over medium heat until sugar is dissolved and cream thickens.
I was happy to find cute little ramekins here in the house we’re staying in. We are 9 people so I needed to compromise and make a big bowl to share as well. Place your bowls in large pyrex or baking pan. Next pour hot water around the bowls for baking. This is called a water bath. The water bath allows the flan to bake evenly. Watch this video for a visual on how to prepare for baking flan in a water bath.
Next pour the caramel sauce in the bowls and swirl it around to coat the sides.
The second part of the recipe is the custard/flan. I kept things island easy and combined everything for 1 minute in the blender. Blending in the blender makes for fewer dishes and easy pouring into caramel lined bowls and ramekins.
By the time we came back from a full day in the North Shore and got dinner going it was dark out. The fact that I pulled off this fancy dessert in a kitchen that was not my own and while on vacation proves how simple this flan recipe is to prepare. In a traditional flan you would flip the little bowls over after baking, flop the custard out, and pour more caramel sauce over the dessert. Again I went for island simple and left the flan to eat straight out of the ramekins like custard.
I managed to save the larger bowl of flan and took a few slightly better pic’s the following morning. The edges had cracked around the sides so I used the opportunity to pour more of that tasty caramel sauce around the edges and down the crevices. Mmmm, so good!
For the OvenHuggers that are following Kurbo, this flan is a red light. On vacation I allow myself one or two treats a day. For a lower sugar and lower fat version at home we will be using reduced fat coconut cream (Trader Joe’s carries it). Also, there is a reduced sugar, sweetened condensed milk – Nestle/Carnation makes it and Target normally carries it.
Here is the fully indulgent, and oh so worth it, recipe!
- 1 can sweetened condensed milk
- 1 cup coconut milk
- 1 cup low-fat milk
- ½ teaspoon vanilla
- 4 large eggs
- ¼ cup shredded, unsweetened coconut
- (Coconut Caramel Sauce - see recipe in summary section))
- Preheat oven to 350 degrees F
- Pour about 2 to 3 spoonfuls of coconut caramel sauce in ramekins
- Swivel ramekins around to disperse the caramel sauce around the edges
- Pour all wet ingredients into a blender (condensed milk, milk, and vanilla)
- Blend about a minute
- Add eggs and beat another 30 seconds
- Stir in coconut
- Place ramekins or baking bowls into a larger pyrex or baking dish
- Pour custard mixture into ramekins that have been lined in caramel sauce
- Pour hot water into the large pyrex or baking dish to create a water bath
- Bake for 40 minutes
- Allow to cool and set
- Refrigerate for a couple hours for faster setting
- Warm up extra caramel sauce to pour around the edges
- Garnish with edible flowers
Note the recipe for the Caramel sauce –
Scrape 1/2 of the cream off the top of canned coconut milk off the top. Heat with 1/4 cup coconut sugar in a pot until sugar is dissolved on medium heat. Continue to stir and cook on medium heat until sauce thickens, about 10 to 15 minutes. Caramel can be stored in fridge and reheated when used.
Tomorrow we head back home. Here are some memories I’d like to take with me.
Views from the Northshore
Coral Sunsets and Luaus
All that Family Togetherness