Lemon And Coconut Flan

1. 1

   Preheat oven to 325u00b0F. Combine eggs, condensed milk, milk, lemon juice, lemon zest and coconut. Set aside.

2. 2

   Make a dry caramel with sugar then pour into a 6 1/2 inch cake pan, tilting to coat bottom evenly. Let cool slightly. Add coconut egg mixture to pan. Place pan in a roasting pan. Fill roasting pan with boiling water halfway up the sides of the cake pan. Bake for 45-50 mins, until the filling is firm. Let cool for 1 hour then turn out onto a serving plate. Garnish with reserved coconut and lemon zest.

* Per serving · 4 servings · Values may vary.

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