Mexican chocoflan
This festive flan cake, featuring chocolate, caramel and cinnamon, is known as 'flan imposible' and combines two popular Mexican desserts
Mauritian coconut flan
Serves 8
Easy
Prep:
Cook:
plus chilling
This classic flan combines the creamy richness of coconut milk with the sweet depth of caramel
Skip to ingredients
- 150g light brown or white granulated sugar
- 397g tin of sweetened condensed milk
- 400ml tin of coconut milk
- 5 eggs
- desiccated coconut or fresh coconut shavingsto serve
Nutrition: per serving
- kcal365
- fat16g
- saturates11g
- carbs46g
- sugars45g
- fibre0.2g
- protein9g
- salt0.3g
Method
step 1
To make the caramel, combine the sugar and 60ml of water in a pan over a medium-low heat. Let it bubble without stirring, instead swirling the pan until it turns a rich amber.
step 2
Immediately and carefully pour into a 23cm flan mould (or loaf tin), swirling to coat the bottom evenly. Leave to set.
step 3
Heat the oven to 180C/160C fan/gas 4. In a mixing bowl, whisk together the milks, eggs and a pinch of salt until smooth and well combined. Pour the custard over the set caramel in the mould.
step 4
Put the mould in a larger baking dish, pouring boiling water around it so the water reaches halfway up the sides. Bake for 45 mins-1 hr until the edges are set and centre gently jiggles. Remove from the oven and leave to cool to room temperature, then chill for at least 4 hrs, preferably overnight.
step 5
Run a thin knife around the edge, briefly dip the mould base in warm water to loosen, then invert onto a serving plate. Sprinkle the coconut over the top to serve.
