1/4 cup of dark Karo syrup
1 can (14 oz) coconut milk
1 can (14 oz) evaporated milk
1 can (14 oz) condensed milk
1 teaspoon vanilla
Preheat the oven to 350 degrees.
Pour the Karo syrup into a 1 quart, ovenproof, round mold. Roll the mold to coat the sides with the syrup.
In a blender, mix in the three milks, vanilla, and eggs.
Add water to a larger pan to come halfway up the sides of the mold.
Place the mold with the custard on the pan with water, as in a double boiler.
Bake for 1 hour or until the knife inserted in the center comes out clean.
Cool to room temperature.
Refrigerate for 3 hours.
Unmold the flan onto a deep platter.
¡Feliz Año Nuevo!