5 Ingredients or Fewer

Cardamom CoconutĀ Flan

February  3, 2011
1 Ratings
  • Serves 8
Test Kitchen Notes

A quick dessert that looks and tastes impressive. And if you've never made caramel before, no fear. Just cook the sugar over medium heat, stirring occasionally, and as it begins to melt, start paying close attention. Gently swirl the pan, keeping it in contact with the burner, so that the sugar cooks evenly. You'll see it turn from light and golden to a deep, rich amber, nearly brown. When it turns this color, act quickly and pour the caramel into your loaf pan; caramel can burn quickly! The flan base couldn't be easier: just dump and stir. The result is super smooth and creamy, with pleasantly subtle notes of cardamom. (If you want a stronger flavor, just add an additional sprinkle.) - Nora —The Editors

What You'll Need
  • 1 cup sugar
  • 3 eggs
  • 14 ounces sweetened condensed milk (1 can)
  • 15 ounces coconut milk
  • 1/2 teaspoon cardamom, freshly ground
  1. Preheat oven to 350.
  2. In a small saucepan, heat sugar until melted and amber in color. Pour into 9 inch loaf pan and carefully tilt to coat bottoms and sides.
  3. In a bowl whisk together eggs, coconut milk, sweetened condensed milk and cardamom and pour into loaf pan.
  4. Make a water bath for loaf pan, with a larger baking pan and hot water that will come half way up the side of the loaf pan containing the flan mixture. Bake at 350 for an hour and a half, or till set.
  5. Remove from oven. While still quite warm, flip flan, with conviction, onto a serving plate. Serve warm or chilled. Nice topped with a citrus compote.

See what other Food52ers are saying.

  • Pema
  • Emilia Rosa
    Emilia Rosa
  • luvcookbooks
  • hardlikearmour

5 Reviews

Pema December 4, 2018
This was a hit! Everyone loved it, even my son that isn't too keen on spices (esp cardamom or cloves). I made it again, but replaced the cardamom with 10 drops of organic rosewater and 1 tablespoon of vanilla and was AMAZING. :)
Emilia R. June 21, 2014
Absolutely divine! The only (small) problem was the caramel. Maybe it's just me, but when I make this kind of dessert (very common in Brazil, by the way), I always put water with the sugar. I tried your way and it didn't work: the sugar turned into very hard blocks. I added a little bit of very hot water, which saved the caramel, but it turned out very hard at the end and didn't melt while the pudding cooked; since I put it in a shell-shaped pan, it was a bit too flat when I unmolded: part of the caramel had solidified and formed a flat bottom. Next time I'll be more careful with the caramel--yes, because there will many "next time"! :-)
JohnL January 3, 2014
Mmmm has anyone else made this? Sounds heavenly. I love finding unusual recipes that highlight cardamom. I'm trying to imagine coconut with cardamom. I have a coconut ice cream recipe in an old Ben and Jerry's book that calls for Coco Lopez. You make me want to try that with cardamom! I'm trying to resist sweets but you are really tempting me with this.
luvcookbooks February 9, 2011
like the "flip with conviction", also my daughter loves flan and wants to try coconut. thanks!
hardlikearmour February 4, 2011
Gorgeous presentation! Love the coconut and cardamom combo, plus it makes for good alliteration.