These little individual flans are an easy make ahead dessert and the addition of sweetened condensed coconut milk gives just a hint of coconut without being overpowering. I love the contrast of the velvety flan and the toasted coconut and the squeeze of lime is so fabulous with the golden sweet syrup
½ cup granulated sugar
6 whole eggs
1 11-ounce can sweetened condensed coconut milk
1 12-ounce can evaporated milk
1 teaspoon vanilla extract
Lime zest and wedges and toasted coconut for serving if desired
Preheat the oven to 350 degrees
In a heavy small saucepan heat the sugar over medium high heat, with a heat resistant rubber scraper, stir towards the end, until golden and the lumps are melted. Watch very carefully
Divide the caramelized sugar among 8 4-ounce custard cups, about a tablespoon each.
In a blender combine all the remaining ingredients and blend, allow the mixture to sit to let the air bubbles release after blending
Pour into the custard cups
Place the custard cups in a roasting pan and pour boiling water around the cups, put enough water to bring the level about halfway up the side of the cups
Bake for about 20 minutes or until just set
Remove from the water bath and cool to room temperature, then refrigerate until cold
Run a knife around the edge of the custard cup and turn over to release on a rimmed serving dish.