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Ingredients
    For the caramel

  • 1 cup C&H® Bakers Sugar

  • ½ cup Water 

    • For the flan

  • 1 cup C&H® Bakers Sugar

  • 1 cup  Cream, heavy whipping  
  • 1 (13.5 ounce)  Coconut milk, canned 
  • ½ cup  Evaporated milk, canned 
  • 5 Large Eggs
  • 1 teaspoon Vanilla extract 
  • ½ teaspoon Coconut extract 
  • Pinch Salt 

    • For the topping

  • ½ cup Shredded sweetened coconut flakes (optional)

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Instructions
Prep Time: 15 minutes / Bake Time/ Topping Bake Time: 60 minutes/ 10 minutes / Yields: 8 servings
Step 1

Preheat oven to 350°F

Step 2

In a small saucepan, heat sugar and water over medium heat without stirring.  Cook sugar until sugar is golden brown and caramelized.  Pour caramel into 8-inch cake pan. Quickly swirl caramel in bottom of pan and around the sides to coat, but to do so with potholders as the pan will be hot. Set pan aside on a sheet pan. 

Step 3

In a large mixing bowl, combine the heavy whipping cream with the sugar to dissolve. Add remaining ingredients to the cream mixture and whisk to combine to make a smooth batter.  
 

Step 4

Pour batter into prepared pan and carefully place in oven.  Pour enough hot water onto sheet pan to create a water bath coming up approximately ½ inch up the cake pan.  
 

Step 5

Bake for 55-60 minutes, or until flan is set but center is jiggly.  Cool on a wire rack for 30 minutes.  Then refrigerate flan for four hours or overnight.  
 

Step 6

To unmold flan, run knife carefully around the sides of the flan 
and carefully shake slightly to loosen flan from pan.  Invert a serving dish over the pan, and by holding quickly, carefully flip over.  

Step 7

To toast coconut (if desired), preheat oven to 350°F. Pour shredded coconut onto a parchment paper lined sheet pan and bake for approximately 10 minutes or until toasted.  Garnish flan with toasted coconut.
 

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