Coconut Flan with Arequipe Caramel

A creamy and decadent coconut flan, bathed in a rich and luscious Arequipe (dulce de leche) caramel sauce. This dessert is a delightful fusion of textures and flavors, perfect for satisfying any sweet craving.

Prep Time

20 minutes

Total Time

1 hour 5 minutes

Calories

485

Level

Medium

Yields

6 servings

Cost

£1.48

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1canSweetened Condensed Milk((14 ounces))

£2.20

1canEvaporated Milk((12 ounces))

£1.10

1canCoconut Milk((13.5 ounces, full-fat))

£1.80

4Eggs(Large)

£1.20

1teaspoonVanilla Extract

£0.25

0.5cupUnsweetened Shredded Coconut(Optional, for garnish)

£0.60

0.5cupArequipe (Dulce de Leche)(Store-bought or homemade)

£1.75

As neededWater(For bain-marie)

Total Cost

£8.90

£1.48 per serving

The Method

1
Preheat oven to 350°F (175°C).
2
In a blender, combine sweetened condensed milk, evaporated milk, coconut milk, eggs, and vanilla extract. Blend until smooth.
3
Divide the Arequipe (dulce de leche) caramel sauce evenly among the bottom of six ramekins or a single 9-inch cake pan. If using a cake pan, lightly grease it first.
4
Pour the coconut flan mixture over the Arequipe caramel in the ramekins or cake pan.
5
Place the ramekins or cake pan in a larger baking dish or roasting pan. This will be your bain-marie (water bath).
6
Carefully pour hot water into the outer pan until it reaches halfway up the sides of the ramekins or cake pan.
7
Bake for 45-55 minutes, or until the flan is set but still slightly jiggly in the center. The baking time may vary depending on the size of your ramekins or cake pan.
8
Remove the flan from the water bath and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
9
To unmold, run a thin knife around the edge of each flan. Invert a serving plate over the ramekin or cake pan, then carefully flip the flan onto the plate. The Arequipe caramel will drizzle over the flan.
10
Garnish with shredded coconut, if desired. Serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (160g)

485 kcal / 2029 kJ

Carbs

56g

22% of RDA

Fat

25g

36% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

52 g

58% of RDA

Sodium

115 mg

5% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

To prevent the flan from curdling, avoid overbaking it. It should be slightly jiggly in the center when done.

If the top of the flan starts to brown too quickly, you can loosely cover it with aluminum foil during the last 15-20 minutes of baking.

For a smoother flan, strain the mixture through a fine-mesh sieve before pouring it into the ramekins or cake pan.

Homemade Arequipe (dulce de leche) is delicious, but store-bought works perfectly well for this recipe.

Be careful when unmolding the flan, as the caramel can be hot.

Cooking Equipment

Oven

Stovetop

Blender

Bain-marie setup (roasting pan or larger baking dish)

Wine Pairings

No wine pairing suggestions available for this recipe.

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