(energetic dance music) – [Voiceover] I’m gonna add half a cup of sugar to a pan. I’m gonna kind of try to put it in a single layer. It helps it melt to be more even that way. After a few minutes it starts to melt.
You need to keep an eye on it from here on out. Now, you don’t want to stir it. All we’ll do is, we’ll swirl the pan to move it around. When it starts to look like this, we’re gonna turn the heat down to medium, ’cause with a hot burner, you can burn this real quick.
And this is the color I’m looking for. Now you gotta take it off the heat, or you’re gonna burn it. ‘Cause it’s real close to being burnt right now. But this tastes good. We’re gonna add our caramel to some ramekins.
Now we gotta work quick before these set up. We’re gonna swirl this caramel around and kinda coat this cup as best we can. I’m going to add one can of evaporated coconut milk. Four whole eggs. One can of sweetened condensed coconut milk.
And then we’ll blend it up. Then we’ll add the mixture to ramekins. It actually makes enough for six servings, but I only got four. And then we’re gonna add enough water to come halfway up the ramekins.
And then we’re gonna put them in a 350 degree F oven for 35 minutes. And this is what they look like when they get done. I’m gonna let them sit here in this hot water for ten minutes, take them out, put them in the refrigerator for three hours.
You know it’s chilled if you touch the center and it doesn’t jiggle. It should move a little bit, but not jiggle. Now I’m gonna go around the edges and kind of press down on it to get it to break free from the edge.
Now we’re gonna put a plate on it. Flip it over. We’re gonna kind of gently tap it. There we go. Come on. Ah, there it goes. So how’s our flan taste? Awesome. This is, mmm. It’s got some coconut, but it’s not overpowering.
The texture’s smooth and just silky.