What You Need:
1 t instant espresso powder
1 T very hot water
1/2 C sugar, divided
1/3 C coconut milk
1/3 C whole milk
1 large egg
1 large egg yolk
1/8 t salt
3 T sweetened coconut, shredded
How to Make It:
Set the oven temperature to 325 degrees and allow the oven to heat while making the flan.
Spray 2 (6 oz) oven proof custard cups with a non stick cooking spray.
Place the cups on a cloth tea towel in the bottom of a roasting pan.
Place a kettle of water over high heat and bring it to a rapid boil.
Place the espresso powder into a small sauce pan.
Add the hot water and stir until the powder has completely dissolved.
Stir 1/4 C of sugar in with the espresso mixture then place the pan over high heat.
Bring the mixture to boil, without stirring and cook 4 minutes or until the mixture becomes thick and turns brown.
Divide the mixture between the 2 prepared custard cups.
Let the custard stand 10 minutes or until it has hardened.
Stir the coconut milk then pour it into a saucepan.
Add the whole milk to the pan.
Place the pan over medium heat and bring to a simmer, stirring often.
Remove the pan from the heat.
Whisk in the egg, egg yolk and salt together in a separate bowl.
Add the remaining sugar and whisk until completely combined.
In a steady stream add the warm milk mixture being sure to whisk as you are pouring.
Fold the shredded coconut into the mixture.
Divide between the 2 custard cups.
Pour enough of the boiling water from the kettle into the baking dish to come halfway up the sides of the custard cups.
Bake 55 minutes or until set.
Run a butter knife around the edges of the flan to loosen.
Place on a wire rack to cool to room temperature.
Cover the custard cups and chill the flans for at least 4 hours.
To unmold invert small plates over the custard cups and invert the flans onto the plates.
Instant espresso powder is becoming very popular in the United States. It can be found in your local grocery store in the coffee section.