Kuwaiti-inspired Coconut Cardamom Flan

Ingredients

In this Kuwaiti adaptation of Bánh flan, we incorporate the flavors and ingredients commonly found in Kuwaiti cuisine. The original Vietnamese recipe is enhanced with the addition of coconut milk and cardamom, which infuse the dessert with a distinct Middle Eastern flair. The caramel sauce is also a traditional element in Kuwaiti desserts, adding a rich and sweet note to the flan. We alse have the original recipe for Bánh flan, so you can check it out.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large eggs 4 large eggs
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the caramel sauce: For the caramel sauce:
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 tablespoons water 2 tablespoons water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 30g, 28g
• Protein: 6g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, combine the coconut milk and whole milk. Heat over medium heat until it begins to simmer. Remove from heat and let it cool slightly.
3. 3.
   In a mixing bowl, whisk together the eggs, sugar, ground cardamom, and vanilla extract until well combined.
4. 4.
   Slowly pour the warm milk mixture into the egg mixture, whisking continuously.
5. 5.
   In a separate small saucepan, prepare the caramel sauce by combining the sugar and water. Cook over medium heat, stirring occasionally, until the sugar caramelizes and turns golden brown.
6. 6.
   Pour the caramel sauce into the bottom of individual ramekins or a large baking dish.
7. 7.
   Carefully pour the flan mixture over the caramel sauce in the ramekins or baking dish.
8. 8.
   Place the ramekins or baking dish in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the ramekins or baking dish.
9. 9.
   Bake in the preheated oven for 40-45 minutes, or until the flan is set but still slightly jiggly in the center.
10. 10.
    Remove from the oven and let the flan cool to room temperature. Then refrigerate for at least 2 hours, or overnight, to allow it to fully set.
11. 11.
    To serve, run a knife around the edges of the ramekins or baking dish to loosen the flan. Invert onto serving plates, allowing the caramel sauce to drizzle over the flan.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Cardamom — For the best flavor, use freshly ground cardamom pods instead of pre-ground cardamom.

Tips & Tricks

• To achieve a smooth flan texture, strain the custard mixture before pouring it into the ramekins or baking dish.
• For a stronger cardamom flavor, you can add a pinch of ground cardamom to the caramel sauce.
• Serve the flan chilled for the best taste and texture.

Serving advice

Serve the Coconut Cardamom Flan chilled, allowing the caramel sauce to drizzle over the creamy custard. Garnish with a sprinkle of ground cardamom or a few toasted coconut flakes for an extra touch of elegance.

Presentation advice

Present the Coconut Cardamom Flan on individual dessert plates, allowing the caramel sauce to pool around the flan. You can also decorate the plates with a drizzle of chocolate sauce or a dusting of powdered sugar for an eye-catching presentation.