Flan

For Caramel:

1 cup sugar

1/3 cup water

1/2 tsp lemon juice

For Flan:

1 (13 oz ) can coconut milk

2 cups heavy cream

6 eggs

1/2 cup sugar

1 1/2 tsp vanilla extract

Pinch of salt

In a saucepan, add sugar, water and lemon juice. Bring to a simmer. Swirl pan for

even cooking. Stop cooking when liquid turns golden. Pour caramel into souffle dish.

Preheat oven to 350 degrees. In a saucepan on medium, heat coconut milk and cream. Don't

boil. Remove from heat. Boil 3 quarts of water. In bowl, gently whisk eggs, sugar, vanilla and

salt. Shish warm coconut milk and cream into egg mixture. Pour flan mixture into souffle dish.

Place in a shallow pan. Fill pan halfway of the soufflé dish with the boiling water. Cover loosely

with aluminum foil and place in oven. Cook for 70 minutes, or until a knife inserted in the middle,

comes out clean. Remove flan from hot water to cool. Serve at room temperature or slightly chilled.

Run a knife around the edge of the souffle pan to loosen the flan. Place serving dish on souffle dish

and invert. Shake gently if flan does not release.