Cuban Flan with Caramel Sauce and Toasted Coconut

To make the caramel, place 1 cup of granulated sugar in a heavy-bottomed saucepan over medium heat. Cook, stirring occasionally, until the sugar melts and turns into a rich amber caramel. Immediately pour the hot caramel into a 9-inch round baking dish or 8 individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.

In a large bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until well combined and smooth. Do not overmix, as this can create too many air bubbles.

Carefully pour the custard mixture over the hardened caramel in the prepared baking dish or ramekins. Cover the dish tightly with aluminum foil.

Place the covered baking dish into a larger roasting pan. Fill the roasting pan with hot water, reaching about halfway up the sides of the flan dish. Bake in a 350°F/175°C oven for 50-60 minutes for a large flan, or 35-45 minutes for individual ramekins, until the center is just set (a knife inserted near the edge comes out clean).

While the flan bakes, spread the shredded coconut in a single layer on a baking sheet. Toast in a 350°F/175°C oven for 5-7 minutes, or until golden brown and fragrant. Watch carefully to prevent burning.

Remove the flan from the oven and the water bath. Let it cool completely on a wire rack at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly.

To serve, run a thin knife around the edge of the flan. Place a serving plate upside down over the flan dish, then carefully invert the flan onto the plate. The caramel sauce will pour over the custard. Sprinkle generously with the toasted coconut before serving.