Ingredients

Steps

• Line two 30cm flan rings with sweet pastry and rest them in the fridge.
• Heat the double cream with the vanilla pod and seeds until just below boiling point.
• Whisk the eggs, sugar, and coconut together in a bowl.
• Pour the warm cream into the egg mixture, remove the vanilla pod, and stir well.
• Spread the blackberry jam evenly over the bottom of the chilled pastry cases.
• Pour the coconut custard mix over the jam and bake at 180°C for 25 minutes.