Preheat your oven to 325 Degrees F. Plan your water bath. I used the bottom of my roasting pan and filled it ½ full of water. You will be setting your flan pan (8 or 9 inch round cake/pie pan) inside of the water bath so make sure it fits first. Place your water pan in the oven while it preheats.

In a medium saucepan heat coconut milk to a simmer. Simmer for about 15 minutes or until reduced by ⅓. Add in ½ cup of sugar and stir until dissolved. Remove from heat and stir in vanilla and salt. Allow the mixture to cool.

While coconut milk is simmering, beat 6 eggs in a large bowl. Sit them to the side.

In a small bowl mix together the remaining ½ cup of coconut sugar and 2 tablespoon of water. Stir until dissolved. This makes the caramel syrup for the pan. Pour into your 9 inch cake or pie pan. **If using granulated sugar you will need to heat the sugar and water over medium heat stirring until caramelized.

Temper your eggs. While continuously whisking, slowly pour in about a cup of the warm milk. Make sure to continue to whisk to keep the eggs from curdling. Continue to add more milk until it is all added.

Pour flan mixture into your caramel lined pan. Place your pan inside your water bath and bake for 45 - 50 minutes or until your custard is set.

Cool for about 15 minutes and then refrigerate for at least an hour. Preferably 3 hours or more.

When ready to serve run a butter knife around the edge of your flan pan. Carefully flip out onto a plate. The caramel will run all over the custard. Enjoy.