Rich and silky flan flavored with turmeric ginger chai concentrate and flaked coconut!


My friends at Rishi Tea have the most fabulous assortment of products and flavors! I was so inspired by the Rishi Turmeric Ginger Chai Concentrate that I decided I must incorporate it into a classic coconut flan recipe.  Well, I'm so glad I did! The result is the most silky flan witha  deep sophisticated flavor profile. You're going to make this recipe again and again!

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You will need:
3/4 cup sugar
1 14-ounce can of sweetened condensed milk
7 ounces Rishi Turmeric Ginger Chai Concentrate
21 ounces whole milk
14 ounces sweetened coconut flakes
4 large eggs

  1. Melt the sugar over low heat until golden brown, about 4–5 minutes.
  2. Carefully pour melted sugar into a 6-cup baking pan (I used a Pyrex pan), and rotate to coat the sides with the caramel. Set aside to allow to cool.
  3. Preheat oven to 350°F.
  4. Open and pour the contents of the sweetened condensed milk can into a mixing bowl and retain the can.
  5. Fill the empty can halfway with chai concentrate and fill it the rest of the way with whole milk. Pour into the mixing bowl.
  6. Fill the can again, but this time only with whole milk. Add milk to the mixing bowl.
  7. Fill the can with sweetened coconut flakes and add to the mixing bowl.
  8. Add 4 eggs to the mixing bowl.
  9. Mix well with an immersion blender or electric mixer.
  10. Pour flan base into the pan that you’ve prepared with caramel.
  11. Cover well with aluminum foil and place the covered pan into another baking pan. We’ll create a water bath for the flan by setting the pan within a pan onto your oven’s middle rack. Once in the oven, fill the outer pan with hot water.
  12. Bake flan in water bath for 45 minutes to 1 hour until completely set. Remove from oven and allow to cool completely.
  13. When ready to serve, carefully invert the flan onto a plate with edges. Slice, or scoop, and serve!

TIP:

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Rich and silky flan flavored with turmeric ginger chai concentrate and flaked coconut!
Photography by Paul "Sweet Paul" Lowe

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