Carbohydrates | 44.1 g |
Energy | 331.6 kcal |
Fats | 13.1 g |
Protein | 9.8 g |
Saturated Fats | 8.6 g |
Sodium | 156.8 mg |
Sugars | 43 g |
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Total
292 -
difficulty
Intermediate
Coconut Chai Flan
Utensils
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can
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Baking dish
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Bowl
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Knife
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Whisk
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Oven
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Measuring Spoons
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Refrigerator
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Round cake pan
Ingredients
Portions: 12
- 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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