Flan de Coco (Coconut Flan)

Preparation

1. Step 1

   Heat oven to 350 degrees, and set an 8-inch round cake pan, deep pie pan, low-sided soufflé dish or flan mold next to your stovetop.

2. Step 2

   Make the caramel: Put sugar in a low-sided, small saucepan over medium heat. When it begins to melt, about 2 minutes, lower heat and continue cooking without stirring, until it starts to brown, about 5 minutes. Tilt and swirl pan to incorporate any unmelted sugar and continue to cook gently until dark brown, about 5 minutes more. Turn off heat.

3. Step 3

   Quickly pour hot caramel into the flan pan. Tilt to cover the bottom completely with caramel. Set aside to cool; caramel will harden.

4. Step 4

   While the caramel cools, put eggs, egg yolks, both coconut milks and salt in a mixing bowl or blender. Beat or blend well. Strain mixture through a fine-mesh sieve, if you like.

5. Step 5

   Pour flan mixture into the caramel-coated pan, cover with foil, then place in a roasting pan. To make a water bath, add boiling water to the roasting pan so it comes halfway up the flan pan.

6. Step 6

   Bake on the middle rack for 60 to 65 minutes. To test doneness, remove foil and insert the tip of a paring knife in the center of the flan. The custard should still be a little jiggly, but the knife should emerge clean. Remove pan from water bath, cool to room temperature, then refrigerate for 4 to 6 hours, preferably overnight.

7. Step 7

   To serve, run a knife around the edge of the pan to loosen the custard, then carefully invert the pan over a platter. Flan will be surrounded by caramel sauce. Sprinkle with toasted coconut. Cut into wedges to serve and spoon some caramel sauce over each serving.