Sugar-free lemon-coconut flan

Ingredients

for 5 servings

• Eggs150 g (5.3 oz)
• Coconut cream200 g (7.1 oz)
• Heavy cream150 g (5.3 oz)
• Erythritol40 g (1.4 oz)
• Lemon juice18 g (0.6 oz)

Directions

1. Preheat the oven to 160 °C (320 °F) and set 5 ramekins in a large ovenproof dish.
2. In a bowl, beat the eggs with the erythritol until the mixture pales slightly.
3. Add the coconut cream, the heavy cream and the lemon juice, then mix well until even.
4. Share the mixture between the ramekins.
5. Pour hot water into the dish to halfway up the ramekins to make a water bath, then bake for 40 minutes at 160 °C (320 °F), until the flans are just set.
6. Leave to cool to room temperature, then chill for at least 2 hours before serving well chilled.