Coconut Flan

Ingredients

• 10 ounces sweetened condensed milk
• 3 eggs
• 12 ounces evaporated milk
• 7 ounces coconut cream (Coco Lopez)
• 1 cup sugar
• 1/4 cup water
• berries and mint leaf (for garnish)
• 6 ramekins (4-ounce)

Instructions

1. 1
   Preheat oven to 325 degrees F.
2. 2
   To make the caramel: Combine the sugar and water in a medium saucepot and cook over high heat, without stirring, until it darkens to amber. Pour the caramel evenly into 6 ramekins and set aside.
3. 3
   For custard: Combine condensed milk, eggs, evaporated milk and coconut cream in a bowl or food processor. Mix until smooth. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes. Allow to cool before serving.
4. 4
   To unmold the flan: Take a paring knife and run it around the sides of the ramekin to loosen the flan. To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds. Invert a serving plate on top of the ramekin and flip over to unmold.
5. 5
   Garnish with berries and mint leaves.