Coconut Eggnog Leche Flan by Saltandgrindkitchen

Ingredients

• 1 cup granulated sugar (for caramel)
• 1.5 cup eggnog
• 1 cup full-fat coconut milk
• 6 large eggs
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C) and prepare a water bath by placing a roasting pan with 1 inch of hot water inside.
2. Melt sugar in a saucepan over medium heat, stirring constantly until it turns a deep amber caramel color, about 5-7 minutes.
3. Pour the hot caramel immediately into a 9-inch round cake pan, swirling to coat the bottom evenly, and let it harden for 5 minutes.
4. Whisk eggs, eggnog, coconut milk, condensed milk, vanilla, and salt in a large bowl until smooth, taking care not to create too many air bubbles.
5. Strain the custard mixture through a fine-mesh sieve into the caramel-lined pan to ensure a silky texture until ready to serve.
6. Cover the pan tightly with aluminum foil and place it into the prepared water bath until ready to serve.
7. Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble.
8. Remove from the water bath and cool to room temperature, then refrigerate for at least 4 hours before inverting onto a serving plate.