From Puerto Rico to Costa Rica and beyond, the favorite dessert is flan, a caramel-topped rich custard.

Ingredients

Caramel:
1/3 cup water
 1 cup sugar
½ tsp. lemon juice

Flan:
1 can (13.5 oz.) Goya Coconut Milk
2 cups heavy cream
6 large eggs
1/2 cup sugar
1½ tsp. Goya Vanilla Extract
Pinch of salt


Directions

Caramel:

1. In saucepan, combine the water, sugar and lemon juice over medium heat. Mix until the sugar dissolves. Swirl pan for even cooking. Stop cooking when liquid turns golden. Immediately pour the syrup into a 1½ quart soufflé dish, covering the bottom and sides.

 Flan:
1. Preheat oven to 350°F.
2. In saucepan on medium, heat coconut milk and cream. Boil 3 quarters of water.
3. In a large bowl, gently whisk eggs, sugar, vanilla and salt. Whisk warm coconut milk and cream into egg mixture. When the mixture is creamy, pour it through a fine strainer.
4. Pour flan mixture into souffl é dish. Fill roasting pan halfway up with hot water. Cover loosely with aluminum foil to create a "bain-marie" (water bath) and place in oven. Cook soufflé dish for about 1¼ hour or ramekins for 30 minutes. When knife inserted in center of flan comes out clean, it's done.
5. Remove flan to cool. Refrigerate for several hours or overnight.
6. To loosen flan from dish, slide knife around mold. Place serving dish on mold and invert. Shake gently if flan does not release.

 Serves 8