← Nouns Cooking · Caribbean

Ingredients

• 150 g sugar, for the caramel
• 5 large eggs
• 1 can sweetened condensed milk (397 g can)
• 1 can evaporated milk (354 ml can)
• 400 ml Coconut milk
• 1 tsp vanilla extract
• 1 pinch Salt
• 40 g unsweetened desiccated coconut

Method

1. Heat the oven to 170°C (150°C fan, 325°F) and boil a kettle. Melt the sugar in a dry pan over medium heat, swirling, for 6–8 min until it turns a deep amber caramel.
2. Pour the caramel straight into a 23 cm round cake tin or flan mould and tilt it to coat the base. It will set hard; that is fine.
3. Blend the eggs, condensed milk, evaporated milk, coconut milk, vanilla and salt for 30 seconds, until smooth. Stir in the coconut.
4. Pour the custard over the caramel. Set the tin in a roasting tin and pour in hot water to come halfway up the sides.
5. Bake for 55–60 min, until the edges are set and the centre still wobbles slightly when nudged.
6. Cool on a rack for 1 hour, then chill for at least 4 hours. Run a knife round the edge, put a deep plate on top and flip it over in one confident move.

Tips

• Take the caramel off the heat a shade early; it keeps darkening in the hot pan and burnt caramel tastes bitter.
• Contains egg and dairy.

Sources

Written in our own words after cross-checking these recipes:

Curious Cuisiniere Taste the Islands Kitchen Gidget