Coconut Crème Caramel Flan
An Original Recipe by Lorraine Elliott, adpated from a recipe by Cris Nascimento
Preparation time: 10 minutes
Cooking time: 60 minutes
Serves: 10
For caramel
- 160g/5.6ozs. caster or superfine sugar
- 90ml/3flozs. water
For custard
- 400g/14flozs sweetened condensed milk
- 300ml/10.6flozs. milk
- 250g/8.8ozs coconut milk
- 3 eggs, room temperature
- 40g/1.4ozs desiccated coconut
You will need a bundt cake tin (I used a 6 cup/1.4litre bundt tin), a tray filled with 1/3 of water and foil to cover
Step 1 - In a heavy based small saucepan place the sugar and cook on medium high heat gently stirring until the sugar is dissolved and a light caramel is formed. Add the water slowly and stir it until it becomes a syrup. Pour it into the bundt tin and place it in the tray filled with water.
Step 2 - Preheat the oven to 180°C/350F. In a blender, add all the ingredients and blend it for 1 minute or until all the ingredients are well mixed. You can also do this in a thermomix for 10 seconds speed #5. Once the caramel is cool to the touch, add the crème caramel to the tin. Cover the whole tray with foil and place it in the oven.
Step 3 - Bake for 40 to 45 minutes covered. Remove the foil and bake for 10 more minutes. Note: mine wasn't a round bundt tin with a hole in the centre that bakes faster so I needed to bake it for a total of 60 minutes (45 minutes covered, 15 minutes uncovered). Once cooked, remove it from the oven and let it cool down. Place in the fride for at least 3 hours or ideally overnight.
Step 4 - To plate it, place the tin on the gas flame for 30 seconds (to help the caramel melt) or I ran the tin under hot water until the edges started to loosen. Place a serving plate on top and quickly turn upside down and the tin will release the creme caramel. Serve cold.