Creole Flan with Yellow Plums and Coconut Recipe
Creole Flan with Yellow Plums and Coconut
Total time: 1hr to 2hr

Prep. time: 12 minutes
Cooking time: 1 hour 15 minutes

Difficulty: Easy
For 4 servings

- 320 g (11 oz.) yellow plums, approx. 20 whole yellow plums
- 175 g (6 oz.) sugar
- 500 ml (2 cups) milk
- 50 g (2 oz.) freshly grated coconut
- 6 eggs
- 2 Tbsp. aged rum
- 1 lime

Suggested garnish
  1. Cook 300 g (10 oz.) of yellow plums for 15 minutes to form a compote; process in a blender to a thick purée.
  2. Cook 100 g (3 1/2 oz.) sugar and 30 ml (2 Tbsp.) water to a caramel and swirl it around the bottom and sides of the mold to coat. Preheat the oven to 180° C (350° F).
  3. In a saucepan, heat the milk to a simmer, then mix in the yellow plum purée. Stir well, adding the lime zest and aged rum.
  4. Beat the whole eggs, mixing in 75 g (3 oz.) sugar until foamy. Whisk the hot milk mixture into the eggs. Add the grated coconut. Stir well and pour into the prepared mold.
  5. Add a few pitted yellow plums and cook in a water bath in the oven for 1 hour or until set.
  6. Let cool, then refrigerate overnight before unmolding.
  7. Serve with the rum caramel sauce.
More recipe ideas

Photographer: Christian Adam / Canetti Conseil
Stylist: Isabelle Dreyfus
A recipe from Babette de Rozières, La Table de Babette

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