The origin of the flan (custard in English) would be Anglo-Saxon and was formerly called "custard tart" during the Middle Ages. For France, we have to go back to the time of Henry IV of England when the flan was served at his coronation banquet in 1399. We do not have an exact date when the first flans would have been prepared in Martinique but one can think that it would have arrived as of the period of colonization. Also like many recipes from other parts of the world, we have adapted it to our local flavors.
For 6 servings:
- 1 can of coconut milk
- 1 can of sweetened condensed milk
- 1 can of unsweetened condensed milk
- 3 eggs
- 1 teaspoon of vanilla liquid
- 1/2 lemon
- Liquid caramel
- Beat the eggs into omelets.
- Add the sweetened condensed milk, unsweetened condensed milk and coconut milk.
- Grate the lemon and put the grated zest in the mixture then the vanilla liquid.
- Pour liquid caramel into a glass mold.
- Pour the preparation and cook in a bain-marie in the oven.
- Leave to cook for about an hour.
- Once the flan is soft, turn off the oven and remove the mold.
- Let cool and put in the refrigerator.
- After about 30 minutes, it's ready!