Coconut flan with sea salt caramel

Based on 1 ratings

Laurens Bluekens

Community Member

Difficulty

Medium ๐Ÿ‘
20
min.
Preparation
50
min.
Baking
120
min.
Resting

Ingredients

Servings:-4+
100 g sugar
egg
125 g coconut milk
15 g unsweetened coconut flakes
15 g sugar
flaky sea salt
  • Step 1/5

    • 100 g sugar
    • flaky sea salt

    Put the 100g sugar in a small saucepan, put the fire on medium heat and let the sugar melt into a dark brown caramel, stirring every now and then. When the caramel is ready, pour into a rectangular cake tin, sprinkle the flaky sea salt (to taste) evenly over the caramel, and leave to cool in the refrigerator.

  • Step 2/5

    • egg
    • 125 g coconut milk
    • 15 g unsweetened coconut flakes
    • 15 g sugar

    Beat the egg in a bowl. In a separate bowl, mix the coconut milk, grated coconut flakes and the 15g sugar together until the sugar dissolves. Add the egg to the coconut milk mixture and stir until smooth.

  • Step 3/5

    Pour the coconut mixture in the cake tin, on top of the caramel with sea salt. Cover the cake tin with aluminium foil and put the cake tin in a big open oven dish. Fill the oven dish with water, so that the outside of the cake tin is a bit more than halfway under water.

  • Step 4/5

    Put the oven dish with cake tin in a preheated fan oven on 180 degrees C. Let the flan โ€˜bakeโ€™ for 40 to 50 minutes, until the flan looks sturdy and set. If the flan fails to set, remove the aluminium foil and โ€˜bakeโ€™ uncovered for some minutes.

  • Step 5/5

    Put the cake tin with the flan in the freezer for 2 hours. After that, get the flan out of the cake tin by putting it upside down on a rectangular plate and gently patting on the bottom of the cake tin.

More delicious ideas for you