Today, I am sharing with you a personal
recipe. I created it in 2014. I took a recipe from my mum and adapted it from
scratch by adding my own favourite ingredients to make this flan: condensed
milk, coconut milk, a hint of fresh grated ginger and lemon zest. All of that
resulted in the most gorgeous flan. I named it “Sweet Passion Flan” because
this is Sweetheart’s favourite dessert. The one in the photo was made
in April.
For this recipe always use 17 cm diameter
flan mould that is 10 cm deep.
Ingredients
(for 6 persons):
1 can (370g) of Nestlé sweetened condensed
milk
Zest of 1/2 lemon
Grated ginger to taste (I use a
teaspoonful)
2 large eggs
200g of coconut milk
For the
caramel:
6 tbs of sugar, 3 tbs of water
In a small saucepan, cook the sugar and
water until it starts to melt. Lower the heat and cook until caramelised to a
golden brown.
Pour the caramel into the metal flan mould.
Turn and swirl the mould to evenly coat the bottom. Let caramel cool and
harden.
Place the dish in a larger roasting pan
and add hot water to come halfway up the sides of the baking dish.
Pour the condensed milk into a bowl
combine with the lemon zest, ginger and eggs and beat well.
Add the coconut milk, stir and pour into
the mould previously lined with the caramel.
Preheat the oven to 180°C. Bake at 180°C
for 1:10 minutes (45 min. covered and 25 min uncovered).
Leave to cool and then refrigerate until
well chilled (at least 6 hours).
To remove from the mould, place a large
plate on top of the flan and gently flip over so that the plate is on the
bottom. Lift away the mould.
You can keep it for up to five days in the
fridge!
Note: For a
bigger flan, you just need to double the ingredients.
 |
| The first one I made in 2014 |
