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1
Preheat oven to 350 degrees.
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2
Combine the sugar and water in a heavy saucepan over low heat and cook until the sugar has caramelized to a rich golden brown.
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3
Pour the caramel into heat proof flan or pudding cups.
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4
Set aside to cool.
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5
Combine milk, heavy cream, coconut and cinnamon stick in a saucepan and simmer gently for 30 minutes.
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6
Remove the cinnamon stick and cool for 15 minutes.
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7
Stir in the coconut milk.
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8
Beat the egg yolks in a bowl, temper the eggs by whisking in 1/2 cup of hot milk, then whisk in the remainder of the milk mixture.
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9
Pour the coconut mixture into a large heat proof measuring cup.
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10
Put the flan dishes into a baking pan.
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11
Place the baking pan on the middle rack of the oven and fill the flan dishes with the coconut mixture.
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12
Pour warm water into the baking pan to create a water bath.
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13
Do not get water into the flans.
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14
Bake the flan for 45 to 50 minutes.
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15
Cool completely and refrigerate for 6 to 8 hours or overnight.
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16
To serve run a sharp knife around the outside of the flan dish to loosen.
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17
Invert the dish on a plate and pop out flan.
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18
Garnish with toasted coconut, grated lemon zest and fresh blackberries.
