Jeremy Pang’s coffee and coconut flan recipe
This sweet dessert is popular in Vietnam and the Philippines.
“Of all the sweet dishes in the world, you wouldn’t expect the simple flan to be so well-travelled,” says chef Jeremy Pang.
“Yet when you look at the simplicity of its ingredients – essentially a sweetened and flavoured egg custard – you can see why so many cultures have adopted the flan into their own cuisines.
“This coffee-flavoured version is found in most coffee shops in Vietnam, but it’s also one of the most popular desserts in the Philippines.”
Coffee and coconut flan
Ingredients:
(Makes 10)
For the caramel:
300g caster sugar
300ml water
For the custard:
6 large eggs, at room temperature
400ml coconut milk
300ml condensed milk
1 shot of strong espresso (swapsies: 2tbsp good-quality instant coffee dissolved in 1tbsp hot water)
Whipped cream, fresh fruit or sugared peanuts, to decorate
Method:
1. Stand 10 ramekins in an ovenproof dish or a deep-sided baking tray. Preheat the oven to 160°C/350°F/Gas Mark 4.
2. For the caramel, place the sugar and water in a saucepan on a low heat and stir for three to four minutes, until the sugar fully dissolves. Increase the heat to high and allow the sugar syrup to boil vigorously, without stirring, for about five to six minutes until it reaches a rich golden brown colour, taking care to ensure it doesn’t burn. Once ready, carefully and without hesitation, divide the caramel between the ramekins to form a layer of caramel on the base of each one.
3. For the custard, crack the eggs into a large mixing bowl, add the coconut milk and condensed milk, and beat well to form a thick, smooth mixture. Add the coffee and stir in, then strain the custard through a fine mesh sieve into a jug. Divide evenly between the ramekins.
4. Pour boiling water into the ovenproof dish until level with the top of the custard in the ramekins, being careful not to get any in the flans. Bake for 45 minutes to one hour, depending on size, until set. Remove from the oven and allow to cool slightly, then remove the ramekins from the hot water, taking care not to burn yourself. Allow to cool completely before serving.
5. To serve, loosen the rim of each flan using a dampened finger and then turn out onto a serving plate. Decorate with whipped cream, fresh fruit or sugared peanuts.
Jeremy Pang’s School Of Wok: Simple Family Feasts is published by Hamlyn on August 3, priced £22. Photography by Kris Kirkham.
