FLAVOURS OF THE WORLD
Author inspired by travels
Serves: 8
■ 1 cup (250 mL) granulated sugar
■ 5 eggs
■ 1 can (14 oz/400 mL) full-fat
■ coconut milk
■ 1 can (14 oz/400 mL) sweetened condensed milk
■ 1 can (12 oz/340 mL) evaporated milk
■ 1 tbsp (15 mL) pure vanilla extract
■ 1 tsp (5 mL) white rum
■ 1 cup (250 mL) sliced fresh strawberries
1. Position rack in middle of the oven. Preheat to 325 F (160 C).
2. Pour the sugar into a large frying pan. With a rubber spatula, stir constantly over medium heat while the sugar melts and turns a golden-brown caramel.
If the sugar is browning too fast, reduce the heat to medium-low.
3. Immediately pour the caramel into a 9-inch (22-cm) flan pan or round baking dish, tilting the dish as you pour so the caramel coats the bottom and sides of the pan. Work quickly because the caramel will start to set. Set aside.
4. In a large bowl, whisk the eggs, then whisk in the coconut milk, condensed milk, evaporated milk, vanilla and rum. (Or you can combine all the ingredients in a blender and whirl for 30 seconds.) Pour custard mixture over the cooled caramel.
5. Prepare a water bath by placing the flan pan in a larger baking dish (or roasting pan). Slide the baking dish into the oven and then pour enough hot water into the dish to come about halfway up the side (about 2 inches/5 cm) of the flan pan. Bake for 1 hour or until a toothpick inserted in the centre of the flan comes out clean.
6. Remove water bath from the oven and transfer flan to a rack to cool. Store overnight in fridge, loosely covered with plastic wrap.
7. When ready to serve, set flan on baking sheet filled with
1/2 inch (1 cm) of hot water for 5 minutes. This will make it easier to unmould the flan.
8. To serve, run a knife around the sides of the flan to loosen it. Place a large round platter with a rim over the flan and invert it, allowing the flan to drop onto the platter and the caramel sauce to flow over and around the custard. Scatter sliced strawberries on top. Store, covered, in the fridge for up to 4 days.