Mom’s coconut flan

Instructions

1. Heat a fan-forced oven to 160˚C. For the coconut, place the sugar and 100 ml water in a small saucepan and stir over medium heat until the sugar has dissolved. Add the finely chopped coconut to the syrup and simmer over low heat for 10–15 minutes. Remove from the heat, drain and cool, reserving the coconut. The syrup can be used for another purpose.
2. Pour the sugar into a small heavy-based saucepan and add 2 tablespoons water but do not stir. Bring to a boil over medium-high heat and allow it to turn into a deep amber coloured caramel. As soon as it reaches an amber colour, pour it into a non-stick loaf pan and set aside.
3. Crack the eggs in a bowl and beat well. Add the evaporated milk and whisk until well combined. Add the condensed milk and vanilla and mix gently to combine. Gently mix in the drained coconut.
4. Pour the custard into the loaf pan on top of the caramel and cover with foil. Place the tin in a large roasting dish lined with a kitchen towel to prevent movement, then pour boiling water halfway up the side of the loaf tin. Bake for 1 hour and 15 minutes or until just set. Remove from heat, take out of the water bath and cool overnight in the refrigerator Invert onto a platter just before serving.