This silky turmeric orange flan is made with creamy coconut milk, a burst of turmeric flavor, and bright acidity from the orange. It’s rich and loaded with tantalizing caramel flavor.
Silky smooth, caramel drenched, and decadent: flan is it- the one I grew up with and celebrated with. It reminds me of home, Sunday lunch, and my grandmother. It ranks high, at the top of my list with the rest of my favorites.
Flan is sweet and delicate, the full-hearted hug you look forward to and crave. Decadent and delicious it is a reminder that tenderness is as needed as fire and flame. It is a reminder that time works magic, and patience is key to winning this game. 
I remember watching my mother making flan. She would effortlessly whisk milk into eggs, place a pan full of jiggly liquids into a water bath, then watch it cook gently until just set. She had the flan-making secret power taught to all good Puerto Rican cooks. I remember it always being the most popular dish at the dessert table, devoured in seconds, every single drop licked away.
I haven’t had flan in years. I had to give it a whirl, reinvent it without the milk, while keeping its identity intact. I wanted bold flavors that would accentuate the caramel, not hide it. I had and orange in the fridge and settled on a burnt yellow palette as bright as solstice sunsets.
With coconut milk and eggs as a base, the custard is luscious and rich. Turmeric’ floral undertones are amplified by the orange’s acidity, a perfect accomplice to the rich, decadent caramel that coats every bite.
This flan is sweet, bright, and aromatic. Every bite addictive, simultaneously refreshing and comforting. A win, a hug, a reminder of home that is both old and new me.
Print
Turmeric Orange Flan
- Total Time: 40 minutes
- Yield: Serves 3
- Diet: Omnivore
Description
Silky smooth, this vibrant flan bursts with citrus and warming spice. The rich caramel adds a delightful touch.
Ingredients
- 1 cans (0 ml) full fat coconut milk
- 1 orange (juice and zest)
- 1 tsp turmeric powder
- 1 tsp vanilla extract
- 1 pinch of salt
- 3 eggs
- 0.75 cups (178 ml) coconut sugar
- 1 tbsp (15 ml) water
Instructions
- Preheat oven to 325°F (163°C).
- Heat 4-5 cups of water in a tea kettle or small pot; set aside.
- Place coconut milk in a small pot. Bring to a simmer, reduce heat to medium-low, and cook for 10-15 minutes, stirring often. Remove from heat and add orange juice, zest, turmeric powder, vanilla, salt, and ¼ cup coconut sugar.
- Stir until sugar dissolves. Set aside and let cool for 10 minutes.
- Place ½ cup coconut sugar and 1 tablespoon water in a pot. Over low heat, melt coconut sugar into a syrup, stirring often to prevent burning.
- Evenly divide caramel into three ramekins; spread on sides. Place ramekins in a baking dish.
- Pour hot water into baking dish to cover ramekins halfway.
- Whisk eggs in a small bowl. Slowly pour coconut mixture into eggs, whisking vigorously.
- Evenly divide custard into ramekins.
- Bake for 25 minutes, or until custard is just set.
- Remove from oven and let cool out of water bath for 20 minutes, then refrigerate for at least 1 hour, or up to 3-4 hours.
- Run a knife around each flan to detach it from ramekin. Gently invert onto a plate.
Notes
- For a richer caramel, use dark brown sugar instead of coconut sugar.
- Ensure the water bath covers the ramekins halfway to prevent cracking.
- Leftover flan can be stored, covered, in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 flan
- Calories: 300
- Sugar: 30
- Sodium: 50
- Fat: 20
- Saturated Fat: 15
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Can I substitute the coconut milk with another type of milk?
Yes, you can use almond milk or oat milk, but it may alter the flavor and creaminess of the flan.
How do I know when the flan is properly set?
The flan is properly set when it is slightly jiggly in the center but firm around the edges, usually after about 50-60 minutes in the water bath.
What should I do if my caramel becomes too hard?
If your caramel hardens too quickly, you can gently reheat it on low heat with a bit of water until it becomes pourable again.
What a great way to introduce turmeric in a sweet, rather than savoury, dish.