1 cup granulated sugar
1 can (12 ounces) evaporated milk
1 can (14 ounces) coconut milk
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract or 1 shot of rum or brandy
To caramelize the pan:
Pour the sugar into a square or round flan mold or cake pan about g inches in diameter and 3 to 4 inches deep, and cook over low heat, agitating constantly to prevent scorching. When the sugar begins to bubble, remove the pan from the heat and turn it so the caramel glaze covers the bottom of the mold evenly. Set aside to cool.
To prepare the custard:
Preheat oven to 350 degrees, Lightly beat the eggs, then continue to beat the mixture as the remaining ingredients are added. Beat until well blended. Pour the mixture through a strainer into the prepared mold. Place the mold into a larger pan filled with ½ to x inch of hot water, so that the water comes about half way up the side of the mold. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the mold to cool on a rack. To unmold, dip the mold in warm water before inverting it onto a serving platter.