Flan à la coco cubain

Spread the sugar in the flan mold (a metal mold with a lid, or a cake pan) and set it over medium heat on the stovetop. Let it melt on its own, tilting and swirling the pan instead of stirring, until it turns a deep amber color, then quickly swirl it to coat the bottom and a little up the sides before it hardens.

• 200 g sugar

✅ C'est prêt quand : the sugar is fully melted and deep amber, not pale and not smoking or black (that turns bitter)

In a blender, combine the eggs, condensed milk, evaporated milk, coconut milk, shredded coconut, vanilla and salt. Blend just until smooth and even, about 20–30 seconds; blending too long whips in air bubbles that leave holes in the baked flan.

• 4 eggs
• 1 can (397 g) condensed milk
• 1 can (354 ml) evaporated milk
• 240 ml coconut milk
• 50 g shredded coconut
• 1 tsp vanilla extract
• 1 pinch salt

✅ C'est prêt quand : the mixture looks smooth and uniform, with little surface foam