Caramel (bottom layer) Instructions:
- In the saucepan, combine 1 cup of white sugar, 1/4 cup of cold water, and 1/4 tsp. of lemon juice. Including a little lemon juice is one way to help prevent your caramel from crystallizing and seizing up as it cooks.
- Heat in medium/high until it turns brownish, but not too brown.
- Remove from the saucepan and pour it quickly in your pan (that you will be using to make the flan) "evenly spead the caramel and let it cool 5 minutes".
Flan Ingredients:
- 16 oz. of unsweetened Coconut Milk
- 16 oz. of Coconut Creamer
- 2 cans of condensed Coconut Milk (I included the recipe in my previous post)
- Vanilla extract (as you desire to pour)
- 8 eggs
Flan Instructions:
- In a large bowl add the 8 eggs and beat until they are all mixed up.
- Add the 2 cans or 16 oz. of condensed coconut milk. "stir a little"
- Add the 16 oz. of Coconut Creamer. "stir a little"
- Add the 16 oz. of Coconut Milk.
- Add the Vanilla extract
- Mix everything together and when ready pour it in your baking pan.
* When you pour the flan ingredients you should already have put the caramel in the bottom "first"*
- Preheat oven 350 degrees and when ready put in the oven. Make sure to have a bowl 1/2 filled of cold water and put it in the bottom rack of the oven "under" the flan pan. Fill it half so it can bowl and won't drip in the bottom of the oven. It just makes the flan more moist if you put a bowl filled with water.
- Bake it for 1 hour 30 - 2 hours depending when you see it done.**when the top of the flan is brownish, that means it's done**If you take it out when it's too white, then you will have the flan too soft.
