Flan

Coconut-Cardamom Flan with Mango Coulis

This flan takes inspiration from Southeast Asian flavors, blending the creamy richness of coconut milk with the warm spice of cardamom. The mango coulis adds a vibrant, fruity counterpoint.

Yields: 8 servings Prep time: 20 minutes Cook time: 45-55 minutes Chill time: At least 4 hours

Ingredients:

For the Caramel:
- 1 cup granulated sugar
- ¼ cup water
For the Custard:
- 1 (14-ounce) can full-fat coconut milk
- 1 (12-ounce) can evaporated milk
- 6 large egg yolks
- ½ cup granulated sugar
- 1 ½ teaspoons ground cardamom
- ¼ teaspoon salt
For the Mango Coulis:
- 2 ripe mangoes, peeled and diced
- ¼ cup sugar
- 1 tablespoon lime juice

Equipment:

9-inch round cake pan or 8 individual ramekins
Large roasting pan or baking dish for water bath
Blender or food processor

Instructions:

Prepare the Caramel: In a medium saucepan, combine sugar and water. Cook over medium heat, swirling occasionally, until sugar dissolves and turns a deep amber color. Immediately pour into the cake pan or ramekins, tilting to coat the bottom evenly. Let cool and harden.
Make the Custard: Preheat oven to 350°F (175°C). In a large bowl, whisk together coconut milk, evaporated milk, egg yolks, sugar, cardamom, and salt until smooth.
Assemble and Bake: Place the cake pan or ramekins in the roasting pan. Pour the custard mixture into the pan(s) over the caramel. Pour hot water into the roasting pan to reach halfway up the sides of the cake pan or ramekins.
Bake: Carefully transfer to the oven and bake until the custard is just set but still slightly jiggly in the center, 45-55 minutes for the cake pan, or 30-35 minutes for ramekins.
Chill: Remove from water bath and let cool completely. Refrigerate for at least 4 hours or overnight.
Make the Mango Coulis: While the flan chills, blend mango, sugar, and lime juice until smooth. Strain if desired.
Serve: To unmold, run a knife around the edges of the flan. Invert onto a serving plate. The caramel will pool around the custard. Drizzle with mango coulis and enjoy!

To Avoid:

Burnt Caramel: Don’t overcook the caramel, as it will become bitter.
Curdled Custard: Don’t overheat the custard mixture or it will curdle.
Rubber Flan: Overbaking will make the flan rubbery.

Alternative Ingredients:

Coconut Milk: Use whole milk or heavy cream.
Cardamom: Substitute with cinnamon, nutmeg, or ginger.
Mango Coulis: Use any fresh or frozen fruit for the coulis.

Topping Suggestions:

Toasted coconut flakes
Chopped macadamia nuts
Fresh berries
Whipped cream

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