Coconut Flan with Palm Sugar

Ingredients

• 4 eggs (medium‑size eggs)
• 400 ml coconut milk (canned, well‑shaken)
• 150 g palm sugar (prefer the dark, moist variety)
• 1 pinch salt (large pinch)
• 5 ml pandan extract (equivalent to 1 teaspoon)
• 30 g white rice flour (optional) (for a denser texture)

Instructions

1. Prepare the palm sugar

   Buy palm sugar at an Asian grocery store, choose the dark, moist variety. Store in an airtight jar in the refrigerator.

   Time: PT5M

2. Heat the coconut milk

   Pour 400 ml of coconut milk into a saucepan, add 150 g of palm sugar, a pinch of salt and 5 ml of pandan extract. Heat over low heat while stirring until the sugar is completely dissolved, without bringing to a boil.

   Time: PT5M

   Temperature: feu doux

3. Let the mixture cool

   Remove the saucepan from the heat and let the liquid warm to room temperature.

   Time: PT10M

4. Beat the eggs

   Crack the 4 eggs into the bowl and beat vigorously with a whisk until they are slightly frothy.

   Time: PT2M

5. Combine the two preparations

   Pour the warm coconut milk mixture over the beaten eggs in a thin stream while continuously whisking gently to achieve a homogeneous consistency.

   Time: PT1M

6. Prepare the mold

   Lightly grease the 21 cm × 20 cm mold with a drizzle of vegetable oil or melted butter.

   Time: PT1M

7. Bake

   Preheat the oven to 180 °C on convection mode. Pour the mixture into the mold and bake for 40 minutes.

   Time: PT40M

   Temperature: 180°C

8. Cool the flan

   Remove the flan from the oven and let rest for 12 minutes before unmolding.

   Time: PT12M

9. Unmold and serve

   Gently run a thin knife around the edge, invert the mold onto a serving plate and cut into portions.

   Time: PT2M

Nutrition Facts

Calories

257

Protein

4,5 g

Carbohydrates

27 g

Fat

15 g

Fiber

0,3 g

Ingredient Substitutions

• Instead of coconut milk: coconut cream
• Instead of palm sugar: brown sugar, white sugar
• Instead of pandan extract: vanilla extract
• Instead of white rice flour (optional): tapioca flour

Equipment Needed

• saucepan
• mixing bowl
• whisk
• silicone spatula
• 21 cm × 20 cm flan mold
• oven
• skewer

Critical Steps — Do Not Skip

• Dissolve the palm sugar without bringing the mixture to a boil.
• Incorporate the warm coconut milk into the eggs in a thin stream to avoid coagulation.
• Bake until the centre is just set (skewer test).
• Let the flan cool slightly before unmolding.

Chef Tips from the Video

• Using very moist palm sugar gives a smoother caramel.
• Add a small teaspoon of cornstarch (maïzena) if you want an even firmer texture.

Troubleshooting

Storage

Refrigerator: Store the flan covered for 3 to 4 days in the refrigerator.

Freezer: Not recommended, the texture becomes grainy.

Room temperature: Can stay at room temperature for a maximum of 2 hours.

Make-Ahead Tips

• Prepare the custard mixture and keep it in the refrigerator for 12 h before baking.
• The flan can also be enjoyed cold, ideal to prepare the day before.