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Coconut Caramel Flan Recipe

Coconut Caramel Flan Recipe

Caramel :

    • 150 g (3/4 cup) sugar
    • 4 tablespoons water or coconut juice from a young coconut
    • 6 small ovenproof bowls or ramekins

Custard :

    • 750 ml (3 cups) coconut cream
    • 65 g (1/3 cup) sugar, or more to taste
    • 4 eggs, gently beaten
    • 1/2 teaspoon vanilla extract
    • 1 fresh young coconut or 125 g (3/4 cup) fresh or frozen young coconut meat

Method :

    1. To make the Caramel, bring the sugar and water or coconut juice to a boil in a saucepan over medium heat, without stirring. Simmer until golden brown. Remove from the heat and pour the Caramel syrup into the ovenproof bowls. Set aside.
    2. Preheat the oven to 160°C (325°F).
    3. Make the Custard by gently heating the coconut cream and sugar in a saucepan over medium heat until warm. Do not boil.Remove from the heat and stir to dissolve the sugar. Gradually stir in the egg. Add the vanilla extract. Strain the mixture into a jug. Add the coconut meat.
    4. Pour the mixture equally into the ramekins containing the Caramel syrup. Place the bowls in a baking dish halffilled with boiling water and bake in the oven until set, about 25-35 minutes. Remove from the oven, set aside to cool and chill in the refrigerator. Served the chilled caramel in the bowls or inverted onto serving platters.

Serves 4–6
Preparation time : 20 mins
Cooking time : 45 mins