Let’s make it
Cook the sugar in a heavy saucepan over medium heat, stirring frequently until completely melted and turns caramel-colored for about 10 minutes. Working quickly, carefully pour into an 8-inch round baking pan. Using potholders tilt the pan to completely coat the bottom.
Heat the oven to 160°C.
Whisk the eggs, MILKMAID, coconut milk, water, coconut extract and salt in a large bowl. Set the prepared pan in a 13 x 9-inch baking dish and pour the MILKMAID mixture into the pan.
Fill the larger baking dish with 1 inch of deep boiling water. Bake for 50 to 55 minutes or until the custard is set but not completely firm. Carefully remove the pan from the hot water. Cool on a wire rack for 1 hour. Cover and chill for several hours, preferably overnight.
To serve: Invert onto a rimmed serving plate. Cut into wedges and place on individual serving plates. Spoon the caramel sauce over the flan. Garnish with whipped cream and sprinkle with toasted coconut.
Eggs contain many vitamins and minerals that are an essential part of a healthy, balanced diet. They are also an excellent source of proteins.