This delicious baked custard has been around for centuries and is truly loved across the world. It goes by many names such as “Flan, Crème Caramel and Pudim” Custards tend to be placed in the stereotype “deemed hard” but in this recipe I break it down to show you how simple it really is. Once you have learnt” how to temper” you can then begin to make other custards like my favourite ice cream! I am simply helping you with the basics so you can make different varieties of flavours with this recipe. I urge you to give this a try. The possibilities are endless!!!!
1 ½ C Granulated sugar
2 cans Cuisine Full cream Evaporated milk
2 cans Cuisine Sweetened condensed milk
2 tsp Cinnamon
2 tbsp Vanilla Essence
1 Pack Coconut milk
1 C Coconut Flakes
2 tsp Salt
In a sauce pan on medium heat melt sugar until caramelized. Caramelize until a rich amber colour. Note (Pay attention to this step! At first it will take a while but once its caramelizing it turns quickly in colour. Do not stir pan until the sugar dissolves and pulls away from the sides of the pan. Stirring too early develops clumps in caramel.)
Once caramelized pour into a baking dish and set aside. Note (Any baking dish is fine once it has height to it. Here I used a 10” cake pan.)
Heat evaporated milk in a pot on medium heat. Grate nutmeg. Add nutmeg, cinnamon and coconut milk. Note (Heat just until a film develops at the top of the milk mixture.)
Crack eggs, whisk and set aside.
Using a 1C measurement take the milk mixture and stream into the eggs while whisking. Note (This stage is called tempering and if done correctly there should be no scrambled eggs or leftover residue. Simply take your time and stream in the milk.)
In a large bowl combine the milk mixture, egg mixture, condensed milk, vanilla essence and salt. Mix well.
Place a strainer over the baking dish with caramel and pour the cream mixture over.
Insert baking dish into a pot or bigger baking dish. Pour hot water into the added dish at 2” high. Note (Make sure the pot or baking dish is much bigger and has more height than the dish used for the flan.)
Place into oven at 325 degrees for 30 minutes. Note (At this stage the flan should be cooked but still hold a VERY SLIGHT jiggle to it. If the flan jiggles and it ripples place back into the oven until cooked.)
Once cooked allow to cool at room temperature and then place into the fridge for 2 hours. Note (The flan will continue to set once place into the fridge.)
Heat a pan and toss coconut flakes until dark brown in colour.
Take a flat plate or serving tray and place facing downwards on top of the flan. With a quick movement turn the flan upside down. The flan will release and pour remaining caramel on top.