Flan coco antillais

Name: Flan coco antillais
Total time: 70 min
Yield: Serves 6
Cuisine: Guadeloupe
Ingredients: 400 ml (1⅔ cups) coconut milk; 1 can sweetened condensed milk (397 g / 14 oz); 4 whole eggs; 100 g (½ cup) granulated sugar; 1 tsp vanilla extract; 1 pinch ground cinnamon; 1 teaspoon grated lime zest

Caribbean coconut flan

⏱ 70 minServes 6Easy360 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

400 ml (1⅔ cups)coconut milk
1 cansweetened condensed milk397 g (14 oz)
4whole eggs
100 g (3½ oz)superfine sugar
1 tspvanilla extract
1 pinchground cinnamon
1 tspgrated lime zest

400 ml (1⅔ cups) coconut milk
1 can sweetened condensed milk 397 g (14 oz)
4 whole eggs
100 g (3½ oz) superfine sugar
1 tsp vanilla extract
1 pinch ground cinnamon
1 tsp grated lime zest

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 round cake pan (22 cm / 9 in)

1 saucepan (16 cm / 6 in) for the caramel

1 large baking dish (35 × 25 cm / 14 × 10 in) for the water bath

1 flexible whisk (25 cm / 10 in)

03 — Method

Make a dry caramel: melt the sugar over medium heat without stirring for 5 minutes, until deep amber.
Pour immediately into the cake pan and tilt to coat the bottom and a little of the sides. Let it harden.
Preheat the oven to 160°C (325°F). Whisk the eggs with the condensed milk, coconut milk, vanilla, cinnamon and zest.
Pour over the caramel, set the pan in a large dish and add hot water halfway up for a water bath.
Bake for 50 minutes at 160°C (325°F) until set at the edges and barely wobbly in the center.
Cool, then refrigerate for at least 4 hours. Invert onto a deep plate so the caramel runs over the flan.