Three milks custard or “flan de tres leches”, is a delicious and easy to make Latin American dessert consisting of eggs and the combination of three milks as its name suggests (evaporated, coconut and condensed milk) and the special addition of tropical coconut.
The preparation of this custard is made in a bain-marie or water bath, as this method will stop the custard from splitting and keeps the texture perfectly silky and smooth.
- 6 whole eggs
- 1 can sweetened condensed milk
- 1 cup evaporated milk
- 1 cup coconut milk
- 1 tbsp. vanilla extract
- ½ cup desiccated coconut
- 1 cup granulated sugar
- ½ cup water
- 15 min
- 45 - 60 min
1. Sprinkle the sugar in a thin layer at the bottom of your saucepan or skillet.
2. Pour your water over the sugar slowly and evenly so all of the sugar is covered. Be sure there are no dry spots.
3. Cook the sugar and water on medium heat until the sugar dissolves. Watch the mix closely and swirl the pot if you notice any sugar clumps forming. Most clumps will melt during cooking.
4. Watch the sugar as it darkens. When it has reached the point of almost being burnt and when it is gently foaming and smoking, remove it from the heat.
5. Immediately pour the caramel evenly into the ring cake mould.
6. Preheat the oven to 350° F for 10 minutes.
7. In a large bowl, combine the eggs, condensed milk, evaporated milk, coconut milk and vanilla extract. Blend with an electric mixer just until smooth. Do not over mix it, as bubbles will form on the surface of the custard.
8. Add the desiccated coconut previously toasted in butter.
9. Pour the mix into the ring cake mould.
10. Place the ring cake mould on a baking tray and fill this second dish with enough boiling water to come about halfway up the sides of the custard mould.
11. Reduce to oven temperature to 180oC and place the roasting tray on the oven and bake on a bain-marie or water bath, for about 45 to 60 minutes, checking the water level occasionally so it doesn't dry out.
12. The custard is done when a knife inserted into the centre comes out clean.
13. Remove the ring cake mould from the baking tray, or they will continue to cook. You can leave the water bath in the oven until it cools off for safer removal.
14. Let the custard cool completely. It will be jiggly at this point.
15. Cut the edges with the help of a knife and then transfer the Caramel Custard from the mould to a plate by flipping the mould on an upside down plate.
To prepare the caramel, only use granulated sugar. Brown sugar and powdered sugars contain too many impurities and will not caramelize. Raw sugar is not recommended.
Refrigerate the custard for 4-6 hours, this will stabilize its texture and will enhance its flavour.