Coconut Chai Flan

Flan is an amazing dessert. Incorporate it with some coconut and chai, and it's a party in your mouth. A recipe that I have been working on for some time, and I think you will love. A dessert anyone can make that will have people coming back for seconds...maybe thirds. A guaranteed crowd pleaser! 

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Ingredients

Caramel 

• 2 cups white sugar
• 3/4 cup water 

Chai Base: 

• 1 cup + 2 tbsp whole milk 
• 2 tbsp black tea powder
• 5 black peppercorns
• 15 cardamom pods, crushed
• 2 star anise

Flan Ingredients

• 4 egg yolks
• 3 whole eggs
• 1 can sweetened condensed milk
• ½ cup Heavy cream
• ¾ cup Coconut milk (~17% fat)
• ¾ cup Chai Base
• 1 tbsp coconut extract
• Pinch of salt

Cooking Tools: 

1. Baking Tray with high walls (about 2-3 inches high)  
2. 8 or 9 inch cake pan 

Method 

1. Cook Caramel: In a pot, add sugar and water and cook on medium heat. Swirl the pot occasionally in a circular motion. Once the sugar reaches a dark brown color (or 365–370°F), about 20 minutes, remove from heat and pour into the cake pan. Make sure to coat the bottom and side walls. Set aside and let cool completely to room temperature.*
2. Make the chai base: Add milk, black tea, peppercorns, cardamom, and star anise to a pot. Simmer on low for about 4–5 minutes until reduced to ~¾ cup. The color should be dark and the flavor strong. Strain well and let cool. If you have less than ¾ cup after straining, top it off with whole milk to reach ¾ cup.**
3. Make the custard: In a bowl, gently whisk egg yolks + whole eggs (don’t foam). Add condensed milk, heavy cream, coconut milk, chai base, coconut extract, and salt. Mix until smooth. Stop once everything is combined.
4. Strain: Strain the mixture twice for a super smooth texture.
5. Pour: Pour the custard into the cake pan with caramel. You can optionally strain once more while pouring. Tap the pan a few times to remove air bubbles or use a blowtorch.
6. Water bath / Bain-marie: Place the cake pan into a baking dish. Fill with hot water until it reaches halfway up the sides of the cake pan*** 
7. Bake: Bake at 350°F for 60-70 minutes. Center should have a slight jiggle while the edges are set. 
8. Cool: Cool your flan at room temperature resting on a wire rack. Once completely cooled, refrigerate at least 6 hours (overnight best). I would 100% recommend overnight for best texture. 
9. Unmold: Run a knife around the top edges not going all the way down. Stay closer to the top. After, rotate the pan quickly from clockwise to counterclockwise trying to loosen the flan. Tap the sides the sides to release it from the pan.  
10. Serve: Flip, slice, and serve with coconut shreds on top. 

Notes: 

* When swirling the hot caramel in your cake pan, make sure to use gloves or towels when handling it. Depending on the pan, it can get very hot and burn your hands so BE CAREFUL!

**The goal here is to make a strong chai. Simmer down until the color is a darker brown for a stronger flavor. If you have more than 3/4 cup, that's fine. Just measure 3/4 and use that. If it's less than 3/4 cup after straining, just add some extra milk to reach that 3/4 amount. 

***It’s best to prep the water bath first. Turn on the oven and place a baking dish filled with water inside so it can warm up while you make the custard. Then once the custard is made, place it into the water bath.