Quesillo de Coco (Coconut Crème Caramel)

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream reduces calories while adding richness.

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats provide texture with fewer calories.

In a small saucepan, combine sugar and water and cook over medium heat until a thick, light brown caramel syrup forms. Pour carefully into a 6-cup baking dish and move it around to cover the bottom and sides of the pan. Set aside to cool down until the caramel hardens.

In a large bowl, combine eggs, sweetened condensed milk, and coconut milk and whisk to mix. Sieve to get rid of undissolved egg parts. Pour carefully into the baking pan, trying not to disturb the caramel layer.

Bake in a hot water bath (bain-marie) in an oven preheated to 320 ºF [160 ºC] for one hour or until a toothpick inserted in the center comes out clean. Remove from the oven and water bath. Cool to room temperature. Chill. Loosen edges of flan, place a serving plate on top of the mold, and invert.

Chill before serving (about 2 hours in the fridge). Garnish with the coconut flakes (optional).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens