Lychee coconut flan

European 15 Mins Prep · 90 Mins Cook

1. Preheat the oven to 165°C, gas mark 3.
2. Place the sugar and sea salt in a saucepan over a medium heat. Cook, without stirring, until a deep amber caramel forms, then immediately pour into a 23cm x 13cm loaf tin.
3. Meanwhile, heat the coconut milk, coconut cream, condensed milk and vanilla pod until steaming but not boiling. Whisk together the egg yolks and lychee juice. Gradually pour the warm coconut mixture into the eggs, whisking constantly until smooth.
4. Strain the custard through a fine sieve into the caramel-lined tin. Place the tin in a deep roasting tray and pour in enough hot water to come halfway up the sides of the tin.
5. Cover with foil and bake for 1 hour 10 minutes, or until the edges are set and the centre still has a gentle wobble.
6. Cool completely, then chill overnight.
7. Run a knife around the edge of the tin, invert onto a serving plate and slice to serve.

© 2020-2026 سبينس. كل الحقوق محفوظة Spinneys.com