Ingredients
3 cups sugar
1 (14-ounce) can evaporated milk
6 large eggs
2 tablespoons coconut extract
1 tablespoon vanilla extract
1/2 teaspoon salt
Method
Sources
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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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preheat oven to 325f. 2. place 2 cups of the sugar in a heavy saucepan and cook over medium heat, stirring regularly, until caramelized. pour the caramel into a 9-inch-round, 3-inch-deep pan (or divide among 12 individual ramekins), turning to coat the bottom and sides. set aside for 15 minutes. 3. in a large bowl, mix the milks, eggs, coconut extract, vanilla extract, and salt. pour the mixture over the caramel. set in a water bath and cover with foil. 4. bake until the center is set, 2 1/2 to 3 hours. chill for 3 hours or overnight. 5. before serving, turn the flan onto a serving plate. heat the remaining sugar in 1 cup water over medium-high heat until it dissolves, about 30 seconds. stir in the coconut and spoon over the flan.