Italian Flan

time to execute: 4 hours
For the Flan:
2 cups heavy cream
1 cup milk
pinch of salt
1 ½ cups sugar
3 T water
3 eggs
2 large yolks
For the Coconut Creme Anglaise:
1 cup heavy cream
1 can coconut milk
3 egg yolks
¾ cups sugar
1 vanilla bean
For the Sablé:
12 T unsalted butter
½ cup sugar
1 egg
2 cups flour
½ teaspoon baking powder

For the Cake: Preheat oven to 350 degrees. Make the caramelby combine 1 ½ cup sugar and 3 Tablespoon water in a saucepan. Stir over low heat until sugar dissolves. Swirl the pan over the heat until the syrup turns amber color. Don’t stir with a spoon. Pour in ramekins. Set ramekins into a 13×9 inch baking pan. Combine cream, milk and salt in a saucepan. Simmer over medium heat. Remove from heat. Whisk eggs and egg yolk and remaining sugar in a bowl until combined. Slowly whisk cream mixture into egg mixture. Pour custard through a strainer. Pour custard into prepared ramekins. Pour hot water in baking pan, halfway up the sides of the ramekins. Bake until flans are set about 30-35 mins. Chill until cold.
For the Coconut Creme Anglaise: Prepare an ice bath by filling a large metal bowl with ice and water. Combine cream and coconut milk in a medium saucepan and bring to a simmer. Remove from the heat. In a medium bowl, beat the egg yolks and sugar until light and thick. Slowly drizzle in the hot cream, whisking constantly. Return the mixture to the pan, stirring constantly, cook over medium heat until the sauce thickens and coats the back of a spoon.Place in an ice bath and stir until cool.
For the Sablé: Beat butter and sugar. Add egg until well combined. In a separate bowl, whisk flour, baking powder and salt. Add the flour mixture to the butter mixture. Knead into a ball and refrigerate for about 30 mins. Roll and cut to the same size as the flan.
To plate: Place a cookie in the middle of the plate. Run a knife around the inside of the mold to loosen the flan. Place flan on top of the cookie. Drizzle with coconut anglaise.