Method

• 1.
  Preheat oven to 160°C. Combine the sugar and 1⁄4 cup (60ml) water in a heavy-based saucepan over low heat. Stir just until sugar dissolves. Add the orange zest and gently simmer without stirring over medium heat for 7-10 minutes until the syrup turns a deep golden caramel colour.
• 2.
  Remove immediately from heat and pour the caramel evenly over the base of a 1L flan dish. Allow to cool and set. Heat coconut cream, condensed milk and cream in a small saucepan over low heat. Stir to prevent condensed milk from burning. Remove just before boiling.
• 3.
  Beat the eggs, egg yolks, extra sugar and vanilla extract together in a stainless- steel bowl until creamy. Pour in the heated coconut cream mixture slowly, while whisking, until smooth. Pour the mixture through a fine sieve over the cooled caramel syrup in the flan dish.
• 4.
  Line a roasting tin with a damp tea towel. Place the flan dish on top and pour enough boiling water around the outside of the dish to reach halfway up the side. Bake uncovered for 30-40 minutes until the centre is set but wobbly.
• 5.
  Remove from the oven and allow to cool. Refrigerate for at least 5 hours. Run a knife around the edge for easy release. Place a platter with a rim over the top, flip the whole thing over, and remove flan dish to reveal the upside- down flan topped with oozing caramel.