Tropical Flan Delight

1.Preheat your oven to 350°F (175°C).

2.In a medium saucepan over medium heat, melt the granulated sugar until it turns into a golden caramel, stirring constantly to prevent burning. Once melted, quickly pour the caramel into a round 9-inch cake pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.

3.In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until smooth and well combined.

4.Pour the custard mixture over the hardened caramel in the cake pan.

5.Place the cake pan inside a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cake pan, creating a water bath.

6.Bake in the preheated oven for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.

7.Remove the flan from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.

8.Once chilled, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate, allowing the caramel to drizzle over the top.

9.Prepare the tropical fruit topping by combining the diced pineapple, mango, sliced kiwi, and strawberries in a bowl. If desired, sprinkle with shredded coconut for added texture.

10.Top the flan with the vibrant medley of tropical fruits just before serving. Garnish with mint leaves if desired.