Caribbean coconut flan

Ingredients for 6 servings:

• 200 g sugar
• 150 ml condensed milk, sweetened
• 75 ml water
• 1 vanilla pod(s)
• 1 stalk(s) cinnamon
• 150 ml coconut milk
• 1 lime(s)
• 5 egg yolks

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 50 minutes

a recipe from the Antilles

Heat the sugar until a dark brown caramel forms. Pour this mixture into the bottom of the dessert molds. Mix the thick, sweet condensed milk with 75 ml of water, add the vanilla seeds and the cinnamon stick, bring to a boil, and let it steep for ten minutes. Caribbean condensed milk cannot be compared to the German product, as it is very thick. Russian condensed milk, for example, also has a comparable consistency. You can buy it from a Russian specialty store if necessary. If you use German condensed milk, there is no need to thin it. Beat the egg yolks and stir in the hot milk, whisking continuously. Remove the cinnamon stick. Add the lime zest and let steep for ten minutes. Then mix in the coconut milk and strain everything through a fine sieve to remove the zest and any lumps. Pour the liquid into the dessert molds and bake in a water bath in the oven at 160 °C for 40 minutes. Let it cool in the refrigerator and serve upside down. The caramel partially liquefied in the oven, creating a clear caramel sauce. The dessert has only a very subtle coconut flavor. For a more intense flavor, simmer 200 grams of desiccated coconut in 200 ml of milk for 5 minutes and use the pressed liquid instead of the coconut milk.