Coconut Chai Flan

Coconut Chai Flan

By: Sammy Jones

An easy-to-make, hot, nutty variation of a flan.

Ingredients

• 1 cup coconut sugar
• 4 tablespoon water
• 3 tablespoon chai tea powder
• 1½ x 400g tins vaporized milk (600g)
• 150g coconut cream
• 270g tin condensed milk
• 5 eggs

Method

• Preheat the oven to 180°C. Place ramekins into a bigger baking meal.
• Over a medium-high heat, simmer coconut sugar and water upuntil brown and thickened. Continually whisk for 2-3 minutes. (Coconut sugar thickens up a lot quicker than raw sugar.)
• Pour straight into the base of the ramekins.
• In a big blending bowl, whisk condensed milk, vaporized milk, eggs and coconut cream. Add chai powder and continue blending upuntil well integrated, then put milk mix over the caramel base in the ramekins.
• Fill the bigger baking meal with hot water and thoroughly location in the oven. Bake for 1 hour.
• Carefully eliminate the baking meal from the oven and permit to cool entirely. Refrigerate for a minimum of 4 hours.
• To eliminate the flan from the ramekins, run a knife around the edge of the ramekin, cover with a serving plate and rapidly invert.
• Serve instantly.
• Tip: Flan freezes actually well. Cut into pieces priorto positioning in a freeze-safe container, then wrap the container in aluminium foil. Leave overnight in the refrigerator to defrost gradually and the consistency will hold.