Quindim – Lime and Coconut Flan with Rum and Caramel Sauce

Lime and coconut flan

1. Put the desiccated coconut in a bowl and pour in the water. Mix with a whisk and let soak for a few minutes. Then add the lime zest and the lime juice. Now add the sugar and melted butter and stir well with the whisk.
2. Now add the egg yolks, work them in well with the whisk and finally go through the mixture with the hand blender, so it will be particularly smooth. Preheat the oven to 180 degrees and prepare an ovenproof dish and 4 small ovenproof molds -. the small molds should all fit into the large mold.
3. Butter the small molds well and sprinkle with sugar and now distribute the mixture evenly on the molds. Now place these molds in the large refractory mold and fill them up with hot water until half of the small molds are in the hot water, this is better done when the mold is already in the oven.
4. Now let the flan set in the oven for 40 minutes, then take it out and let it cool down lukewarm and then remove it from the mold and cool it well in the fridge.,

Rum and caramel sauce

1. Put the sugar in a saucepan and cook to a light caramel, then deglaze it with the cream and add the butter. Now simmer while stirring until the caramel has completely dissolved and is slightly thick. Then pull from the stove.
2. Now with a big pinch of fleur de sel – caramel can tolerate a lot of salt and it tastes particularly good if you can taste the salt very slightly – and add a dash of rum, pour into a container and let cool down.

finish

1. Arrange the flan on a plate, decorate with a wafer-thin slice of lime and pour the sauce around it.