A creamy and decadent flan filled with the tropical scent of coconut topped with a molasses caramel. This flan is a traditional dessert in Mauritius usually served after a meal but the coconut twist adds an extra dimension to a delicious dessert option.
For the caramel
150 g unrefined light brown sugar
400 ml full fat milk
3 tbsp milk powder
1 vanilla pod scraped and de seeded
1tsp coconut essence
4tbsp desiccated coconut
100 g unrefined caster sugar
Pre heat oven to 140
In a non-stick pan over a medium heat melt the sugar to create a caramel. You have to watch this carefully as it takes around 3 minutes. Once melted the sugar will go brown very quickly. I like a bitter taste to mine so I usually take it to dark brown.
Using a flan dish (or any dish you like) spread the caramel on the base.
In a bowl whisk together all the ingredients for the flan and pour this mixture over the caramel.
Place in the oven in a bain marie for 1 hour. Keep checking water level as it should be 2/3 full at all times.
Remove from oven allow to cool for 5-10 minutes then turn out onto a plate. Allow to cool then place into the fridge for 2 hours. Serve chilled