Who knew a simple flan could be so well-travelled?
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy Of all the sweet dishes in the world, you wouldn’t expect the simple flan to be so well-travelled,” says chef Jeremy Pang. “This coffee-flavoured version is found in most coffee shops in Vietnam, but it’s also one of the most popular desserts in the Philippines.” Coffee and coconut flan Makes: 10 Ingredients: For the caramel: 300g caster sugar 300ml water For the custard: 6 large eggs, at room temperature 400ml coconut milk 300ml condensed milk 1 shot of strong espresso Whipped cream, fresh fruit or sugared peanuts, to decorate Method: 1. Increase the heat to high and allow the sugar syrup to boil vigorously, without stirring, for about five to six minutes until it reaches a rich golden brown colour, taking care to ensure it doesn’t burn. For the custard, crack the eggs into a large mixing bowl, add the coconut milk and condensed milk, and beat well to form a thick, smooth mixture.
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