Coconut Flan

Ingredients

• 1 cup coconut or shredded
• 2 tablespoons coconut extract 
• 6 large eggs 
• 14 ounce evaporated milk canned
• 0.5 teaspoon salt 
• 3 cups sugar 
• 42 ounce condensed milk sweetened canned
• 14 ounce coconut milk unsweetened canned
• 1 tablespoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• ramekin
• aluminum foil

Directions

1. Preheat oven to 325°F.
2. Place 2 cups of the sugar in a heavy saucepan and cook over medium heat, stirring regularly, until caramelized.
3. Pour the caramel into a 9-inch-round, 3-inch-deep pan (or divide among 12 individual ramekins), turning to coat the bottom and sides. Set aside for 15 minutes.
4. In a large bowl, mix the milks, eggs, coconut extract, vanilla extract, and salt.
5. Pour the mixture over the caramel. Set in a water bath and cover with foil.
6. Bake until the center is set, 2 1/2 to 3 hours. Chill for 3 hours or overnight.
7. Before serving, turn the flan onto a serving plate.
8. Heat the remaining sugar in 1 cup water over medium-high heat until it dissolves, about 30 seconds. Stir in the coconut and spoon over the flan.