Laura Calder'S Coconut Flan

1. 1

   Heat the oven to 350u00b0F/180u00b0C. Bring a full kettle to the boil for a water bath.

2. 2

   Melt the sugar with a spoonful of water in a saucepan until golden, and pour into an 8-inch/20 cm metal cake tin. It will harden in about five minutes.

3. 3

   Meanwhile, whisk together all the remaining ingredients except for the lime zest and coconut. Strain the custard over the hardened caramel. Scatter over the lime zest and coconut and swirl a bit with a spoon to blend evenly.

4. 4

   Bake in a water bath until set, about 40 minutes. Cool. Refrigerate at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.