Spiced Coconut Flan

Name: Spiced Coconut Flan
Total time: 1 h 15 min
Yield: 10-12
Ingredients: Cardamom seeds to grind OR ½ tsp ground cardamom; 150g white sugar; 397g tin sweetened condensed milk; 400ml tin coconut milk; 5 eggs; 1 tsp vanilla extract; Pinch of salt; Desiccated coconut to serve

COOK TIME: 1 hr 15 mins (plus overnight chill)

SERVES: 10-12

Isha

A classic Mauritian coconut flan with cardamom and vanilla, set over an amber caramel. Made the day before and turned out on the day.

Ingredients List

Cardamom seeds to grind OR ½ tsp ground cardamom
150g white sugar
397g tin sweetened condensed milk
400ml tin coconut milk
5 eggs
1 tsp vanilla extract
Pinch of salt
Desiccated coconut to serve

Method

Grind and sift cardamom into a powder.
Preheat oven to 180°C fan.
To make the caramel, combine the sugar and 60ml of water in a pan over a medium-low heat. Let it bubble without stirring, instead swirling the pan until it turns a rich amber.
Immediately and carefully pour into a 24cm cake tin, swirling to coat the bottom evenly. Leave to set.
In a mixing bowl, whisk together the condensed milk, coconut milk, eggs, vanilla extract, cardamom and a pinch of salt until smooth and well combined.
Pour the custard over the set caramel in the tin.
Put the tin in a large roasting pan (38 x 26.5 x 7cm), pouring boiling water around it so the water reaches halfway up the sides. Bake in the bain-marie for 45 mins – 1 hr until the edges are set and the centre gently jiggles.
Remove from the oven and leave to cool to room temperature, then chill overnight (minimum 4 hours; overnight refrigeration is essential for a clean turn-out).
Assembly day: run a thin knife around the edge of each flan. Briefly dip the base of the tin in warm water to loosen, then invert onto a serving platter and cut into individual serves.