Description
Silky smooth, this vibrant flan bursts with citrus and warming spice. The rich caramel adds a delightful touch.
Ingredients
Units
- 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 1/4 cup coconut sugar.
- Stir until sugar dissolves. Set aside and let cool for 10 minutes.
- Place 1/2 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