Coconut Flan

Ingredients

• 1 ½ cups granulated sugar, divided
• ¼ cup water (+ more as needed)
• ¼ teaspoon kosher salt, divided
• 1 cup heavy whipping cream
• 1 cup canned coconut milk
• ½ teaspoon vanilla extract
• ½ teaspoon coconut extract
• 5 large eggs, divided

Steps

1. Preheat oven to 325°F. Bring large saucepan of water to a boil. Whisk 1 cup sugar and ¼ cup water in small saucepan until blended. Heat on medium 10–12 minutes, swirling pan occasionally (do not stir), until sugar is dissolved and amber syrup forms. Sprinkle with ⅛ teaspoon salt, pour caramel sauce into 9-inch round baking dish, and set aside.
2. Combine in medium saucepan: heavy cream, coconut milk, vanilla extract, coconut extract, and remaining ⅛ teaspoon salt until blended; bring to a simmer on medium. Separate 2 eggs for yolks (reserve whites for another use). Whisk egg yolks with remaining 3 eggs and ½ cup sugar in separate large bowl until smooth and combined. Whisk (temper) hot cream mixture slowly into egg mixture, ¼ cup at a time, until blended and smooth.
3. Set large roasting pan on oven rack; place baking dish with caramel sauce into roasting pan, then strain custard mixture into baking dish on top of caramel. Pour boiling water into roasting pan, coming halfway up baking dish sides. Bake 35–45 minutes until custard is just set and 160°F (center will still jiggle slightly). Remove baking dish from roasting pan and chill 1 hour (or overnight).
4. Run paring knife around edges of flan to loosen; invert baking dish onto serving platter. Cut and serve.