Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 cup coconut sugar
- 4 tbsp water
- 3 tbsp chai tea powder
- 1½ x 400g tins evaporated milk (600g)
- 150g coconut cream
- 270g tin condensed milk
- 5 eggs
Method
- Preheat the oven to 180°C. Place ramekins into a larger baking dish.
- Over a medium-high heat, simmer coconut sugar and water until brown and thickened. Continually whisk for 2-3 mins. (Coconut sugar thickens up a lot quicker than raw sugar.)
- Pour straight into the base of the ramekins.
- In a large mixing bowl, whisk condensed milk, evaporated milk, eggs and coconut cream. Add chai powder and continue whisking until well combined, then pour milk mixture over the caramel base in the ramekins.
- Fill the larger baking dish with hot water and carefully place in the oven. Bake for 1 hour.
- Carefully remove the baking dish from the oven and allow to cool completely. Refrigerate for a minimum of 4 hours.
- To remove the flan from the ramekins, run a knife around the edge of the ramekin, cover with a serving plate and quickly invert.
- Serve immediately.
- Tip: Flan freezes really well. Cut into slices before placing in a freeze-safe container, then wrap the container in aluminium foil. Leave overnight in the fridge to defrost slowly and the consistency will hold.
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