Can I make the steamed coconut flan in advance?

Yes, you can make the steamed coconut flan in advance and store it in the refrigerator. Make sure to cover them well with plastic wrap to prevent drying out.

What's the secret to good caramel with coconut blossom sugar?

With coconut blossom sugar, it is important to melt the sugar in a saucepan over medium heat without stirring. Let it colour to a frothy, brown caramel for that typical deep flavour.

How do I easily get the flan out of the mold?

Before serving, carefully loosen the edge of the flan with a thin knife. Place a plate on top, flip it over in one smooth motion, and let gravity (and the liquid caramel) do the work.

Steamed coconut flan with Thai strawberry salad

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50min + 1 night to rest

•

Medium

Bring Thailand to your home with this steamed coconut flan, a surprising fusion of a classic dessert and tropical flavors. The silky-smooth base of coconut cream and egg yolks beautifully blends with the sweetness of coconut blossom sugar.

The true star of this recipe is the Thai strawberry salad. By marinating the strawberries in a fresh mix of lemongrass, lime, and honey, a wonderfully aromatic contrast is created. Let yourself be surprised by this interplay of creamy coconut, fragrant lemongrass, and summery strawberries. This dessert is a guaranteed showstopper for any occasion!

Ingredients

What do you need?

Quantity: 6P

Salsa
500 g strawberries
1 tsp lemongrass, grated
1 tbsp honey
juice and zest of 1 lime

Flan
1 vanilla bean
8 egg yolks
500 ml milk
40 g coconut blossom sugar
500 ml coconut cream

Caramel
60 g coconut blossom sugar
2 tbsp water

500 g strawberries
1 tsp lemongrass, grated
1 tbsp honey
juice and zest of 1 lime

1 vanilla bean
8 egg yolks
500 ml milk
40 g coconut blossom sugar
500 ml coconut cream

60 g coconut blossom sugar
2 tbsp water

Preparation method

How do you make this?

Prepare your molds on a baking sheet.

For the caramel, pour the coconut blossom sugar into a saucepan. Set it over medium heat until the sugar starts to melt. Let it color until a foamy brown caramel forms. Do not stir.

Distribute the caramel over the molds.

Put the milk and coconut cream in a bowl and heat it up. You can also place the scraped vanilla pod in the pan so that the flavor can infuse nicely with the milk.

Put the coconut blossom sugar and the seeds from the vanilla pod in a bowl.

Add the egg yolks to this mixture.

Whisk this well and add a splash of milk.

This allows the sugar to melt nicely. Then, while stirring, add the rest of the milk.

Strain this mixture.

Mix well and distribute over the molds.

Place all the molds on a plate and steam for 40 minutes on high steam. (This means steaming at 90° degrees with 50% steam and 50% heat).

Let them cool completely and place them in the refrigerator overnight to set.

For the salsa, finely chop the strawberries.

Add the grated lemongrass, the lime zest and juice, along with the honey, and mix everything well.

Before serving, carefully cut the edge of the flan away from the molds.

Place a plate on top and turn it over.

Serve with the strawberry salad.

Tips

Depending on the season, you can replace the strawberries with, for example, pineapple, kiwi, mango, ...
The strawberry salad is also delicious with a scoop of vanilla ice cream or lime orbet.