LIME & COCONUT FLAN WITH GIN & TONIC CARAMEL
SERVES 8 / PREPARATION 10 MINUTES PLUS OVERNIGHT CHILLING / COOKING 1 HOUR 50 MINUTES
220g caster sugar
200ml tonic water (I used Fever-tree) 2 tablespoons gin
2 limes, thinly sliced
6 eggs
1 x 320g can sweetened condensed coconut milk (available in the health section of supermarkets or use standard condensed milk)
1 x 375ml can evaporated coconut milk (available in the health section of supermarkets or use standard evaporated milk)
½ cup (125ml) coconut cream finely grated zest of 2 limes, plus extra to serve toasted shredded coconut, to serve
Heat the oven to 150°C fan forced or 170°C conventional.
Put the sugar, tonic water and gin in a non-stick frying pan over a medium heat and cook, swirling the pan until the sugar dissolves. Add the lime slices, bring to a simmer and cook for 15 minutes, or until the lime slices soften and are transparent. Remove and stand to cool at room temperature on a wire rack over a lined baking tray. Return the syrup to the heat and continue to cook, without stirring, for 5-6 minutes, or until the sugar is a deep amber caramel or 154°C on a sugar thermometer. Pour into a glass or ceramic pie dish approximately 26cm wide. Stand to set until required.
Combine the eggs, condensed milk, evaporated milk, coconut cream and lime zest in a bowl. Pour through a fine sieve over the caramel. Wrap the entire dish tightly in foil. Transfer to a roasting pan and fill the roasting pan with just-boiled water to come just over halfway up the sides of the pie dish. Bake for 1 hour 30 minutes, or until the custard is firm on the edges and with a slight wobble in the centre. Turn the oven off and leave in the oven for 20 minutes to cool slightly. Remove from the water bath and stand to cool at room temperature for 30 minutes. Transfer to the fridge and cool overnight.
Next day, run a sharp knife around the custard, place a shallow serving plate over the top and flip to invert. Serve scattered with toasted coconut, prepared lime slices and extra zest. ■