ANNA GARE'S FLAN
Recipe from Delicious Every Day SERVES: 10
1 cup (220g) white sugar, plus 1 tbs extra Finely grated zest of 1 orange 270ml can coconut cream 395g can sweetened condensed milk 300ml pure (thin) cream 3 eggs plus 3 egg yolks ½ tsp natural vanilla extract
Preheat oven to 160°C. Combine the sugar and ¼ cup (60ml) water in a heavy-based saucepan over low heat. Stir just until sugar dissolves. Add the orange zest and gently simmer without stirring over medium heat for 7-10 minutes until the syrup turns a deep golden caramel colour. Remove immediately from heat and pour the caramel evenly over the base of a 1L flan dish.
Allow to cool and set Heat coconut cream, condensed milk and cream in a small saucepan over low heat. Stir to prevent condensed milk from burning. Remove just before boiling. Beat the eggs, egg yolks, extra sugar and vanilla extract together in a stainlesssteel bowl until creamy.
Pour in the heated coconut cream mixture slowly, while whisking, until smooth. Pour the mixture through a fine sieve over the cooled caramel syrup in the flan dish. Line a roasting tin with a damp tea towel. Place the flan dish on top and pour enough boiling water around the outside of the dish to reach halfway up the side. Bake uncovered for 30-40 minutes until the centre is set but wobbly.
Remove from the oven and allow to cool. Refrigerate for at least 5 hours. Run a knife around the edge for easy release. Place a platter with a rim over the top, flip the whole thing over, and remove flan dish to reveal the upside-down flan topped with oozing caramel.