Coconut Flan with Caramel

Caramel

 * ¼ cup sugar
 * ¼ cup hot water

Custard

 * 1 cup fresh or canned coconut milk
 * 1 cup milk
 * ¼ cup sugar
 * 4 eggs
 * 1 tsp vanilla extract

Directions

 * 1) Preheat the oven to 325°F.

Caramel

 * 1) Cook the sugar in a small heavy saucepan over low heat, without the water, swirling the pan constantly, until brown.
 * 2) Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
 * 3) Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
 * 4) Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
 * 5) Tilt the molds to coat all of the surfaces with caramel.

Custard

 * 1) Combine the coconut milk, milk and sugar in a medium saucepan over low heat.
 * 2) Scald until the sugar dissolves completely.
 * 3) Remove from heat.
 * 4) In a large bowl, whisk the eggs and vanilla.
 * 5) Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
 * 6) Strain the custard through a fine sieve into a bowl.
 * 7) Carefully pour into the caramel-lined souffle dish or ramekins.
 * 8) Line a large roasting pan with 2 layers of paper towels (see note).
 * 9) Put the soufflé dish or ramekins in the roasting pan and add hot water to reach halfway up the side of the dish.
 * 10) Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
 * 11) Be careful not to let the water boil; do not disturb the custard while baking.
 * 12) This is the only "secret" to producing a smooth and velvety custard.
 * 13) Remove the souffle dish or ramekins immediately from the hot water.
 * 14) Allow to cool in a cold-water bath.
 * 15) Chill thoroughly.
 * 16) To serve, run a knife around the edge of the custard and turn out onto dessert plates.
 * 17) Serve with shaved ice or whipped cream, if desired.