Easy, quick and exotic, this coconut milk and caramel flan is a little nugget to end your meal on a light and greedy note. This recipe is absolutely perfect for young and old when you feel like changing homemade pies and cakes.
Coconut milk and caramel pudding
Easy, quick and exotic, this coconut milk and caramel flan is a little nugget to end your meal on a light and greedy note. This recipe is absolutely perfect for young and old when you feel like changing homemade pies and cakes.
Ingredients
For the flan
- 40 cl coconut milk
- 25 cl of milk
- 4 eggs
- 6 tablespoons powdered sugar
For caramel
- 8 tablespoons powdered sugar
- Water
Instructions
- Preheat the furnace to 180 °C.
- Pour 8 tablespoons of powdered sugar and a few drops of water into a saucepan and heat over low heat until the sugar has dissolved and turns amber.
- Pour the caramel into the bottom of the ovenproof glasses.
- In a bowl, whisk the eggs with 6 tablespoons of powdered sugar. Once the sugar has dissolved, stir in the coconut milk and milk.
- Mix well and then pour the mixture into the glasses.
- Then place the ramekins in a large ovenproof dish filled halfway with water. Bake for 40 minutes in a bain-marie.
- Remove the coconut milk and caramel custard from the oven, let it cool down and put it in the fridge for 3 hours before removing it from the mould.
