Coconut Flan

Preheat oven to 180°C (350°F). Prepare a bain-marie by placing a large roasting pan with high sides into the oven.

To make the caramel, combine the Granulated sugar and Water in a heavy-bottomed saucepan over medium heat. Cook without stirring until the sugar dissolves and the mixture turns a rich amber color.

Immediately pour the hot caramel into a 20cm round flan mold or an 8-cup capacity oven-safe dish, tilting the mold to coat the bottom evenly. Set aside to cool and harden.