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Coconut Chai Flan

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  • Total: 292min
    Preparation: 7min
    Cooking: 45min
    Wait: 240min
  • Portions: 12.00
  • Difficulty: Intermediate

Utensils

  • Baking dish
  • Round cake pan
  • Oven
  • can
  • Measuring Spoons
  • can
  • Bowl
  • Whisk
  • Knife
  • Refrigerator
  • Round cake pan

Nutritional information 334kcal = 1,399kj /per portion

  • 334.38 Energy
  • 10.03 Grams Protein
  • 44.13 Grams Carbohydrates
  • 43.21 Grams Sugars
  • 156.38 Milligrams Sodium
  • 13.18 Grams Fats
  • 8.52 Grams Saturated Fats

Ingredients

  • 1 Cup Granulated Sugar
  • 5 Tablespoons Water
  • 3 1/2 cups CARNATION® Full Cream Evaporated Milk
  • 5 bags Chai Black Tea Bags
  • 2 Packages MAGGI® Coconut Milk Powder (25g) (or one 50g pack)
  • 1 can NESTLÉ® Sweetened Condensed Milk (395g)
  • 1 Teaspoon Vanilla Extract (or vanilla essence)
  • 5 Large Eggs

Instructions

    1. Preheat oven to 350°F (180°C). Place 8” cake pan into larger baking dish or rimmed baking tray

    2. In small sauce pan over medium heat, simmer sugar and water until golden brown in colour 8-10 minutes. Immediately pour caramel syrup into 8-inch cake pan and ensure the base of dish is fully coated

    3. In a medium sauce pan, heat Carnation Full Cream Evaporated Milk until almost boiling, remove from the fire and steep tea bags in the hot milk 2 minutes.

    4. In large mixing bowl, whisk Nestle Sweetened Condensed Milk, Evaporated Milk mixture, eggs, Maggi Coconut Milk Powder, vanilla extract/essence together. Pour milk mixture over the hardened caramel.

    5. Fill the larger tray or dish with hot water and carefully place into preheated oven. Bake at 350°F (180°C) for one hour.

    6. Carefully remove from oven, allow to cool 30 minutes then chill in fridge for 4 hours (for best results chill overnight). To serve, run knife around the edges of flan cover with a plate and quickly invert it. Serve chilled.

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