I believe that since I know Sir, I’ve done that only once the coconut custard… boo not well !!! Yet I think that the blanks (whatever they are !) part of my dairy-based desserts favorites. For me it is very regressive to return the flan and the caramel to drizzle on top of it, it reminds you of a flan industrial I bet ?!!

Well, there is no question of that, but a version with coconut and lime, yes, because like that you will have the impression of being at the edge of a great beach in Cuba or elsewhere in the sun… (hmmm caliente !) ! Therefore, in order to face the temperature drop (yes we know, it’s back to often…), here’s a little back exotic (and I didn’t say rum !).

Flan coconut and lime

Ingredients (makes 6 ramekins)

  • 4 eggs
  • 1 box of sweetened condensed milk (400g)
  • 35 cl of milk
  • 60 g of grated coconut
  • The zest of 2 limes
  • 125 g of sugar
  • 2 tbsp water

Description

Preheat the oven to 160°.

Prepare your caramel, for this put the sugar and water in a saucepan and then heat the whole over a brisk fire until the caramel takes on color (I didn’t say burnt !). Spread in the bottom of the ramekins.

Beat eggs and then add the sweetened condensed milk.

Then add the milk to the preparation and add the grated coconut and zest of lime.

Pour the mixture into the ramekins and then place in a dish in a bain-marie (water at mid-height).

Bake for 30 minutes.

Book cool before devouring !

Written by Doc

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