INGREDIENTS 

For Flan

• Sugar - 150 g 
• Water - 60 g 
• Cream - 375 g 
• Milk - 175 ml 
• Egg Yolk (free range eggs) - 7 
• Vanilla - 1 pod (or 2 tsp essence) 
• Ripe Breadfruit, Peeled - 250 g 

For Vegan Salted Caramel 

• Coconut Milk Thick - 200 ml 
• Brown Sugar - 100 g 
• Water - 2 tbsp 
• Salt - 2 tbsp 

METHOD

 For Flan

1. Pre–heat oven to 180 degrees Celsius (Medium Heat)
2. Boil and mash Breadfruit.
3. In a heatproof bowl mix 50 g Sugar, Water, Cream, Milk until sugar is dissolved
4. Whisk in Egg Yolks and Vanilla. Place over simmering water and whisk for 5-7 minutes. Make sure not to curdle the mixture. Take off heat when necessary.
5. Place remaining sugar in a pan and caramelize. Add this to custard mixture along with Breadfruit and mix well.
6. Place mixture in mould (desired shape – ideally round). Place mould in baking container filled half way through with water. Place in oven. Cook for 30 – 35 minutes or until set.
7. Take out and let it cool. Un-mould and place in refrigerator.

For Salted Caramel

1. Place Sugar and Water in a pan and caramelize. Do not stir or agitate pan as Sugar will crystallize and not melt.
2. Take off heat when slightly brown.
3. Place back on very low heat.
4. Gradually whisk in Coconut Milk. (Add 50 ml and whisk till thick – repeat this process until sauce is thick)
5. Finally whisk in Salt and Set aside to cool.

To Serve: cut slice off Flan. Top with Salted Caramel to serve.