Flan à la noix de coco

Spread the sugar in a dry, heavy saucepan over medium heat. Let it melt on its own without stirring, swirling the pan occasionally, until it turns a deep amber like dark honey. Immediately pour it into your flan mold and tilt the mold to coat the bottom and a little of the sides before it hardens.

• 200 g sugar

✅ C'est prêt quand : the sugar is fully melted and deep amber, not pale or smoking

In a blender, combine the eggs, condensed milk, evaporated milk, coconut milk, vanilla and salt. Blend until smooth, about 30 seconds. Let it rest for a few minutes so the foam rises, then skim it off and pour the mixture through a fine sieve into the caramel-lined mold — this little strain is what makes the flan silky instead of grainy.

• 5 eggs
• 1 can (397 g) condensed milk
• 1 can (354 ml) evaporated milk
• 1 can (400 ml) coconut milk
• 1 tsp vanilla extract
• 1 pinch salt

✅ C'est prêt quand : the custard is pale, uniform in color and free of egg strands