Ingredients
Flan Ingredients
- 6 ¾ cups (1.5 L) whole milk
- 1 ½ cups (300 mL) coconut milk
- 2 cans (28 oz / about 790–800g) sweetened condensed milk
- 110 g (about 7/8 cup) cornstarch
- Pinch of salt
Berry Sauce Ingredients
- 450 g (about 3 cups) mixed berries (fresh or frozen)
- ⅓ cup granulated sugar
- 1 tablespoon lime (or lemon) juice
- Pinch of salt
Garnish
- Fresh berries
- Grated coconut
Instructions
- Dissolve the cornstarch: In a large saucepan, whisk the whole milk and cornstarch until completely smooth and free of lumps, ensuring a silky base for the flan.
- Cook the flan mixture: Add the coconut milk, sweetened condensed milk, and a pinch of salt to the saucepan. Cook over medium to medium-low heat, stirring constantly for 12–18 minutes, until the mixture thickens, becomes glossy, bubbles gently, and reaches a pudding-like consistency.
- Prepare the mold and pour: Lightly rinse a 10-cup mold, bundt pan, or pudding mold with water and pour out excess, leaving a thin moisture film. Carefully pour the hot flan mixture into the mold and gently tap the mold on the counter several times to release any trapped air bubbles.
- Cool and chill: Let the flan cool at room temperature for 15–20 minutes. Cover with plastic wrap pressed gently against the surface to prevent a skin forming, then refrigerate until fully set—ideally for 6-8 hours or overnight.
- Make the berry sauce: In a small saucepan, combine mixed berries, sugar, lime or lemon juice, and a pinch of salt. Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 5-7 minutes.
- Strain the sauce: Pour the berry mixture through a fine-mesh strainer, pressing with a spoon or spatula to extract maximum sauce while discarding seeds and solids. Allow the sauce to cool completely before serving.
- Unmold the flan: Once chilled, place a serving platter atop the mold and invert confidently. Lift the mold gently to release the flan. To ease release, briefly wrap the mold’s exterior with a warm towel if needed.
- Serve and garnish: Spoon the cooled berry sauce over the flan, letting it cascade down the sides. Garnish with fresh berries and grated coconut for a vibrant, festive presentation. Serve chilled, with extra berry sauce on the side for individual servings.
Notes
- For best results, ensure constant stirring during cooking to prevent lumps and scorching.
- Using a bundt or pudding mold with non-stick properties can ease unmolding.
- Berry sauce can be prepared ahead and refrigerated; bring to room temperature before serving for best flavor.
- Fresh or frozen berries can be used depending on availability; if frozen, thaw partially before cooking.
- Pressing plastic wrap directly on the flan surface prevents skin formation and keeps texture smooth.
- Serving chilled enhances the flan’s firmness and refreshing taste.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Vegetarian
