Method

• 1.
  For the caramel, place all ingredients in a medium saucepan with 1 1/2 tbs water. Stir over medium-low heat until sugar dissolves. Increase heat to high, and cook, without stirring, for 5-6 minutes until bubbles start to subside and mixture is golden caramel. Pour into a 23cm round baking dish and tilt the dish to spread it over the base and up the sides. Set aside to cool down.
• 2.
  Combine milk, half the sugar, the grated lemon zest and vanilla in a medium saucepan. Bring almost to a simmer over medium heat. Set aside for 15 minutes for flavours to infuse.
• 3.
  Preheat oven to 160°C/140°C fan-forced. Whisk the eggs, yolk and remaining sugar in a large heatproof bowl until smooth. Add milk mixture and whisk until smooth. Strain into a large jug, discarding pod and zest. Pour into dish coated with caramel. Place dish inside a roasting pan and pour enough hot water into roasting pan until it reaches about halfway up the sides of the dish. Bake for 45 minutes, or until set around the edges but still slightly jiggly in the centre, as it will continue to cook when removed from oven.
• 4.
  Remove dish from roasting pan and set aside to cool. Chill overnight, covered with plastic wrap, to set.
• 5.
  To release the flan, carefully run a knife around edges of dish. Place a platter with a raised rim on top of the baking dish, then invert them together. Let dish sit inverted for a minute to allow the flan to gently slide out onto the platter. Serve sprinkled with coconut flakes, with fresh berries alongside.