About this recipe:This recipe takes creme caramel to a new dimension. Liquid caramel is topped with an egg custard, made with eggs, coconut cream and pineapple juice, then gently cooked in a water bath.
200g caster sugar
8 beaten eggs
2 (400ml) tins coconut cream
1 (397g) tin sweetened condensed milk
5 tablespoons pineapple juice
1 tablespoon grated coconut, toasted (optional)
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Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
In a bowl, whisk together eggs, coconut cream, condensed milk and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a tea towel in a large roasting tin and set the baking dish on the towel. Place the roasting tin into the preheated oven and carefully fill the roasting tin with water about halfway up the side of the dish.
Bake until a knife inserted in the centre of the custard comes out clean, about 1 hour.
Remove roasting tin from oven and allow the custard to cool sitting in its water bath, about 30 minutes. Refrigerate the custard until thoroughly cold, at least 2 hours. To unmould, run a knife all around the edge of the custard to loosen the sides. Place a serving plate on the dish and quickly flip the dish over to remove the flan onto the plate. Spoon any liquid caramel from the baking dish over the flan and allow the caramel sauce to pool around the custard. Sprinkle with grated coconut and refrigerate until serving.