Mexican · Dessert
Coconut Custard Flan, Light
A lightened take on Mexican flan where coconut milk stands in for the usual condensed and evaporated milk base, built around egg and egg white for structure, baked gently in a water bath over a thin layer of caramel, and finished with toasted coconut.
$1
15 minsPrep
38 minsCook
293 minsTotal
MediumLevel
Nutrition per serving
166Calories
6.2gProtein
5.6gFat
22.5gCarbs
21.7gSugar
0.7gFiber
85mgSodium
94mgChol
3.5gSat Fat
156mgPotassium
124mgCalcium
0.8mgIron
0.6mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Horchata de Arroz
local
Cajeta con Tequila
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the 20g sugar in a small dry pan over medium heat until it melts and turns amber, then quickly divide it between 2 ramekins (180ml each), swirling to coat the base.
2
In a bowl whisk the egg and egg white with the 16g sugar until just combined, avoiding too much air.
3
Warm the coconut milk and skim milk gently until steaming but not boiling, then whisk in the vanilla extract.
4
Slowly pour the warm milk into the egg mixture, whisking constantly, then strain through a sieve into the caramel-lined ramekins to remove any egg strands.
5
Place the ramekins in a deep baking tray and pour hot water halfway up their sides to create a water bath.
6
Bake at 160C for 35-40 minutes until the custards are just set with a slight wobble in the centre.
7
Remove from the water bath and cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
8
Run a thin knife around the edge of each ramekin, invert onto a plate to release the caramel sauce, and scatter with toasted desiccated coconut before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g coconut milk drinking
- 2.1 oz60g skim milk
- 11 egg, beaten (50g)
- 7/87/8 egg whites (30g)
- 0.6 oz16g sugar white
- 0.7 oz20g melted for caramel sugar white
- 0.1 oz3g vanilla extract
- 0.3 oz8g toasted, for garnish coconut desiccated
