Instructions

Preheat oven to 325 degrees.

In a heavy bottomed saucepan over low heat melt the sugar and water. Simmer for approximately 20 minutes, or until the mixture is golden brown.

Do not stir the mixture. Simply let it simmer.

Once the mixture is golden brown, remove from heat and add in the room temperature butter. The mixture will bubble.

Pour in the heavy cream and stir well.

Pour 2 teaspoons of caramel sauce into each of the 8 (4 oz.) ramekins.

Reserve.

In a large mixing bowl, whisk the eggs together until smooth.

Stir in the coconut milk, coconut cream, condensed milk, almond extract, vanilla extract, and salt.

Divide mixture between the 8 ramekins.

Place in a roasting pan, and add enough hot water to come halfway up the ramekins.

Cover the pan tightly with aluminum foil, and bake for 1 hour – 1 hour 15 minutes, or until the flan is still slightly jiggly, but mostly set.

Let the flan cool in the water bath, until room temperature.

Refrigerate the flan for at least 2 hours.

Run a butter knife along the sides of the ramekins to release the flan.

Garnish and serve.