Sous Vide Coconut Flan
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
This recipe uses common flan ingredients, but we substitute coconut milk for some of the regular milk to boost the overall flavor. This recipe is easy to create and comes out silky smooth, just the way a flan should be. Enjoy!
Ingredients for 8
1 14-ounce (397g) can sweetened condensed milk
1 14-ounce (397g) can coconut milk (not coconut cream!)
4 large eggs
1 cup (201g) sugar
1/2 cup (118ml) water
1 cup (85g) sweetened, dried coconut flakes
Heat water to 82ºC/179.6)F using Anova Precision Cooker.
While water heats, prepare custard: mix sweetened condensed milk, coconut milk and eggs, whisking all until fully combined.
Make caramel: Place sugar and water into saucepan, swirling to combine. Bring to boil over high heat. Reduce heat to medium and simmer 7 minutes until dark golden brown. Remove from heat.
Line up 8 canning jars or jars with tight-fitting lids. Divide caramel among the 8 containers. Top each bit of caramel with ½ cup coconut custard. Place lids on containers and gently place into hot water, letting water come up about ½ way on containers. (If needed, place rack into hot water container to raise custard containers). Note: Weight custard containers down to keep them from floating away if water is a bit too deep.
While flans cook, toast coconut: spread coconut into pie plate. Microwave 30 seconds at a time for total of up to 3 minutes, stirring after each 30 seconds, until coconut is golden brown. Set aside to use when serving flans.
Remove flans from hot water after 2 hours. Refrigerate overnight.
Finishing Steps: To Serve
To serve, remove lids from containers. Run sharp knife around edge of each flan then invert flan onto dessert plate. Top each with 1 tablespoon toasted coconut and serve.