Coconut Flan

Ingredients

• 2 tsp Rapeseed Oil
• 1 Organic Orange
• 120 g powdered sugar
• 4 tbsp brown tequila or rum (or orange juice)
• 2 tbsp sultanas
• 1 Vanilla bean
• 1 Organic lemon
• 400 ml coconut milk (9% fat)
• 4 eggs
• 6 cactus figs
• 1 Lime
• 60 g brown sugar (3 tbsp)
• 1 tbsp coconut liqueur (or coconut syrup)
• mint for garnish (optional)

Instructions

1. 1.

   Lightly oil four oven-safe molds (150 ml each).

2. 2.

   Rinse orange hot, dry and zest finely. Halve fruit and juice, measure 4 tbsp. Mix 50 g powdered sugar with tequila and freshly squeezed orange juice in a pot; simmer over medium heat until golden brown, thick caramel forms. Spread caramel evenly in molds, then add sultanas.

3. 3.

   Split vanilla bean lengthwise, scrape out seeds. Rinse lemon hot, dry and zest finely. Whisk coconut milk, eggs, remaining powdered sugar, vanilla seeds, orange and lemon zest together; pour into molds.

4. 4.

   Place molds in a baking dish and pour enough hot water so that the flans sit up to the rim (prevent curdling). Bake on a rack at 150 °C for 35–40 minutes on the second lower rack.

5. 5.

   Remove flans, let cool slightly, then chill in refrigerator for about an hour until fully set.

6. 6.

   While flans cool, prepare cactus fig salad. Wear gloves due to spines. Halve figs lengthwise and scoop flesh from shells with a spoon. Dice flesh. Cut lime in half and juice. Mix fig flesh with lime juice, brown sugar, and coconut liqueur; let marinate for 30 minutes.

7. 7.

   Cut along the inner side of molds with a knife, then flip flans onto plates. Serve topped with cactus fig salad and optional mint garnish. Flans wrapped in cling film can be stored in fridge for 2–3 days; longer storage releases more caramel from the bottom. For maximum caramel, prepare flans the day before.

8. 8.