A cult dessert in Mexico: a coconut, lemon and passion fruit flan. Simply delicious!
Preparation: 10 min
Cooking : 40 min
For 4 persons
Preheat the oven to 180°C with the oven pan filled with water for bain-marie cooking.
Zest the green lemon and pass the passion fruit juice through a sieve.
Break the eggs in a salad bowl. Add the 2 milks, the ½ salty cheese, the lemon zests, the passion fruit juice and 2 tablespoons of grated coconut. Mix with a blender until you obtain a homogenous mixture.
Fill the bottom of the moulds with liquid caramel then pour the preparation until the edge.
Bake for 40 min at half-height.
Allow to cool down at room temperature then place 1h in the refrigerator.
Unmould the flans and sprinkle with coconut upon serving.
Also discover the homemade yogurt by Abdel Alaoui, the recipe for self-cooked crème brûlée and the cannelé by Jacques Genin.