Tropical Creme Caramel

Rich and creamy tropical flan made of an eggy creamy custard with a tropical twist. You only need 6 ingredients and a few simple steps to make this decadent dessert.

Creme caramel or caramel custard is an eggy custard dish with a layer of caramel sauce. Usually it is made using evaporated milk, eggs, sugar, and condensed milk. This time I replace half of the milk with coconut milk and infused the custard with fragrant lemongrass.

Tropical Creme Caramel

Ingredients

caramel

• 150ml condensed milk
• 100g caster sugar

custard

• 200ml heavy cream
• 300ml coconut milk
• 50g chopped lemongrass
• 4 large eggs
• 1/4 cup sugar
• 150ml condensed milk

Direction

1. In a medium saucepan combine heavy cream, coconut milk, and chopped lemongrass. Cook the cream mixture over low heat until just simmering, about 5 to 7 minutes. Let it steep for at least 2 hours. Strain the cream and discard the solids.
2. In a heavy saucepan, cook sugar and condensed milk over medium-low heat until melted and golden, about 12 to 15 minutes. Do not overcook because the caramel will burn and have a bitter taste.
3. Quickly pour about 2-3 tablespoons of caramel into an individual ungreased ramekin or souffle dish.
4. Preheat oven to 325C. In a large bowl, whisk all of the eggs using a whisk or mixer. Add sugar, cream mixture, and condensed milk, and mix well to incorporate.
5. Pour the custard mixture into the caramel, distributing it equally. Place the individual ramekin in a large baking pan with tall sides. Carefully pour hot water into the large baking pan to a depth of 1-2 inches.
6. Bake the flan until the outside is set and the center is still jiggly, about 50-60 minutes. Carefully take the flan out and let it cool to room temperature, then place in the refrigerator for at least two hours before serving.
7. To serve, run the sharp knife around the edge of the dish and invert onto a serving plate.