Coconut-Pandan Flan Recipe
Meet pandan, your new favorite dessert ingredient
Pandan is a tropical leaf commonly used in Southeast Asian cooking, reminiscent of giant blades of grass. When cooking with pandan, a smooth, floral flavor gets infused into the dish. In this recipe from Chomp Chomp in NYC, pandan is used to flavor a coconut flan for a unique spin on the classic dessert.
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Typically, you can find pandan leaves in the freezer section of Asian markets. If you have difficulty locating them, you can buy pandan extract online as a substitute.
To learn more, read "Pandan Express."
Recipe adapted from Chomp Chomp, New York, NY
Coconut-Pandan Flan
Meet pandan, the Asian leaf that’s going to step up your dessert game.
Prep Time
15
minutes
Cook Time
40
minutes
servings
6
servings
Total time: 55 minutes
Ingredients
- For the Caramel
- ⅔ cup sugar
- ¼ cup water
- For the Custard
- 1 cup roughly chopped pandan leaves
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup coconut milk
- 1 cup whole milk
- ¼ cup sugar
- Boiling water, for the water bath
Directions
- Make the caramel: In a small saucepan, combine the sugar and water over medium-high heat. Cook until the sugar has dissolved and the mixture turns amber in color, 6 to 8 minutes. Divide between 6 shallow 4-ounce ramekins, swirling the mixture around to coat the bottom surface completely.
- Make the custard: Preheat the oven to 350º. Combine the pandan leaves and water in a blender and purée. Strain through a fine-mesh sieve, discarding the solids. Transfer 2 tablespoons of the liquid to a medium bowl, along with the vanilla and the eggs. Whisk until smooth.
- In a small saucepan, combine the coconut milk, whole milk and sugar over medium heat. Cook until the sugar is dissolved and the milk is just beginning to steam, 2 to 3 minutes. Remove from the heat and slowly whisk in the egg mixture until smooth.
- Place the prepared ramekins in a roasting pan and strain the custard into each dish, filling up to the tops. Fill the pan with enough boiling water to cover the bottom half of each ramekin.
- Transfer to the oven and bake until the flan is set, 30 minutes. Remove from the oven and let cool completely, then refrigerate until the custard is firm, 4 hours.
- To serve, run a paring knife around the inside of each ramekin, then invert the flan onto a plate.
Nutrition
| Calories per Serving | 275 |
| Total Fat | 12.5 g |
| Saturated Fat | 8.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 110.7 mg |
| Total Carbohydrates | 37.5 g |
| Dietary Fiber | 1.3 g |
| Total Sugars | 32.7 g |
| Sodium | 65.3 mg |
| Protein | 6.0 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
