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