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Coconut Flan with Palm Sugar
A silky flan with Thai flavors, made with coconut milk, palm sugar and a hint of pandan. Simple, flour‑free, perfect for a light and exotic dessert.
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Critical Success Points
- • Dissolve the palm sugar without bringing the mixture to a boil.
- • Incorporate the warm coconut milk into the eggs in a thin stream to avoid coagulation.
- • Bake until the centre is just set (skewer test).
- • Let the flan cool slightly before unmolding.
Safety Warnings
- • Handle hot coconut milk carefully to avoid burns.
- • Use kitchen gloves or a sleeve when removing the dish from the oven.
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