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Introduction:
Looking for a delicious yet nutritious dessert? This Coconut Milk Turmeric Flan is a perfect blend of sweet, creamy, and anti-inflammatory goodness. With the rich flavor of coconut milk and the healing properties of turmeric, this flan offers not just a satisfying treat but also health benefits. Turmeric, known for its powerful anti-inflammatory and antioxidant properties, adds a golden hue to this dessert, making it as visually appealing as it is beneficial. Whether you're looking to indulge in a guilt-free dessert or add a healthy twist to your sweet cravings, this recipe will surely become a favorite in your kitchen!
Ingredients:
1 can (400 ml) full-fat coconut milk
1/2 cup coconut sugar (or sweetener of your choice)
4 large eggs
1 teaspoon ground turmeric
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
Pinch of sea salt
1/4 cup water (for caramel)
Instructions:
Prepare the Caramel:
In a small saucepan, combine the water and coconut sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture begins to bubble and darken. Let it cook for a few more minutes until it thickens into a caramel-like consistency.
Quickly pour the caramel into the bottom of a 9-inch round baking dish or individual ramekins. Swirl to coat the bottom evenly and set aside.
Make the Flan Mixture:
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, whisk together the coconut milk, eggs, turmeric, vanilla extract, cinnamon (if using), and sea salt. Whisk until smooth and the mixture is well combined.
Assemble the Flan:
Pour the flan mixture into the caramel-lined baking dish or ramekins, ensuring the mixture is evenly distributed.
Place the dish or ramekins into a large baking pan and add hot water to the pan, making a water bath. The water should come about halfway up the sides of the dish.
Bake the Flan:
Bake for 35-45 minutes, or until the flan is set but still slightly jiggly in the center. You can test this by inserting a knife into the center—if it comes out clean, the flan is ready.
Cool and Serve:
Allow the flan to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours, or overnight, for the best texture.
When ready to serve, run a knife along the edges of the flan to loosen it from the sides of the dish. Invert onto a plate to release the caramel top.
Tips for Serving and Storing:
Serving Suggestions: Serve this flan chilled, topped with fresh berries or a dollop of whipped coconut cream for an extra indulgent touch. A sprinkle of toasted coconut flakes can also enhance the tropical flavors.
Storing: Store any leftover flan in an airtight container in the refrigerator for up to 4 days. The texture may soften slightly upon storing, but it will still remain delicious.
Serving Sizes: This recipe makes 6-8 servings, depending on the size of the dish or ramekins used.
Variants:
Vegan Version: Replace the eggs with a vegan egg substitute, such as a combination of cornstarch and coconut milk, or use silken tofu blended into the mixture. You can also use maple syrup instead of coconut sugar for a different flavor profile.
Spiced Flan: Add a pinch of ground ginger or nutmeg to the flan mixture for an extra layer of warmth and spice.
Fruit-Infused Flan: For a tropical twist, blend in some fresh mango or passion fruit puree into the coconut milk mixture before baking. This will create a fruity layer of flavor alongside the turmeric.
FAQ:
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