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
- 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.
- 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.
- Quickly pour about 2-3 tablespoons of caramel into an individual ungreased ramekin or souffle dish.
- 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.
- 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.
- 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.
- To serve, run the sharp knife around the edge of the dish and invert onto a serving plate.
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