Instructions:
- Prepare the Pan: Lightly coat the bottom of your 9-inch pan with a touch of neutral oil.
- Make the Caramel: Combine the 1 cup of sugar and 1/4 cup of water in a saucepan. Heat over medium-high heat without stirring. Swirl the pan occasionally until the sugar dissolves and turns a deep amber colour.
- Coat the Mold: Immediately and carefully pour the hot caramel into the prepared baking dish, swirling quickly to coat the bottom evenly. Set aside to harden.
- Warm the Liquids: In a saucepan, gently warm the whole milk, cream of coconut, and unsweetened coconut milk over medium heat until steaming but not boiling. Remove from heat.
- Whisk Eggs: In a large bowl, whisk together the 4 whole eggs, 2 egg yolks, 1/2 cup sugar, vanilla, and salt until just combined and slightly pale. Do not over-whisk.
- Temper the Eggs: Slowly drizzle the warm liquid mixture into the egg mixture while whisking constantly to temper the eggs.
- Strain: Pour the entire custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup to ensure a silky texture.
- Prepare Bain-Marie: Preheat your oven to 325°F (160°C). Place your caramel-coated dish inside a larger roasting pan.
- Fill & Water Bath: Gently pour the strained Creamy French Antilles Coconut Flan custard into the caramel-coated dish. Carefully pour very hot water into the roasting pan until it reaches about halfway up the sides of the flan dish.
- Bake: Bake for 50–65 minutes. The edges should be set, but the centre should still have a slight wobble.
- Cool and Chill: Carefully remove the flan from the water bath. Let it cool completely to room temperature (about 1 hour), then cover tightly and refrigerate for a minimum of 4 hours, preferably overnight.
- Unmold & Serve: Run a thin, sharp knife around the edge of the flan. Place a large serving plate upside down over the top of the mold, and invert both quickly and confidently.