Coconut Flan

Before starting this Coconut Flan recipe, make sure you have organised all the necessary ingredients.

For the caramel: Pour the water and sugar in a small saucepan.

Bring to a boil...

... until you obtain a pale blonde caramel.

Pour the caramel in a round cake tin (diameter 24cm)...

... then tilt and rotate the pan until the bottom is completely coated with caramel. Leave to cool.

In a mixing bowl, break the whole eggs.

Add one tablespoon of soft brown sugar. Blanch the ingredients using a whisk.

Add the unsweetened condensed milk.

Combine well with a whisk.

Add the sweetened condensed milk...

... and the cold water. Combine with a whisk.

Add the grated coconut and combine.

Pour the preparation into the mould.

Place the mould in a bain-marie with hot water...

... and bake at 200°C (gas 6) for 30 minutes, in a fan-assisted oven.

When cooked, remove from the bain-marie and set aside to cool. The cake should be cold before releasing it from the mould. Slide a knife blade between the flan and the mould.

Place a plate on top of the mould...

... and flip the cake with a sharp move. Gently remove the mould, sliding it upwards.
During baking, the desiccated coconut should go up to the surface and create a biscuit-like base once flipped.