Coconut Flan with Caramel

Caramel

 * 1/4 c Sugar
 * 1/4 cup Hot water

Custard

 * 1 cup Fresh or canned coconut milk
 * 1 cup milk
 * 1/4 cup Sugar
 * 4 eggs
 * 1 ts vanilla extract

Directions

 * 1) Preheat the oven to 325F.
 * 2) Make the caramel: Cook the Sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.
 * 3) Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
 * 4) Boil the mixture, swirling the pan occasionally, until the Sugar is thoroughly dissolved, about 2 minutes.
 * 5) Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
 * 6) Tilt the molds to coat all of the surfaces with caramel.
 * 7) Make the custard: Combine the coconut milk, milk and Sugar in a medium saucepan over low heat.
 * 8) Scald until the Sugar dissolves completely. Remove from heat.
 * 9) In a large bowl, whisk the eggs and vanilla.
 * 10) Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
 * 11) Strain the custard through a fine sieve into a bowl.
 * 12) Carefully pour into the caramel-lined souffle dish or ramekins.
 * 13) Line a large roasting pan with 2 layers of paper towels (see Note).
 * 14) Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.
 * 15) 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.
 * 16) Be careful not to let the water boil; do not disturb the custard while baking.
 * 17) This is the only "secret" to producing a smooth and velvety custard.
 * 18) Remove the souffle dish immediately from the hot water.
 * 19) Allow to cool in a cold-water bath. Chill thoroughly.
 * 20) To serve, run a knife around the edge of the custard and turn out onto dessert plates.
 * 21) Serve with shaved ice or whipped cream, if desired.