Ingrédients pour White Chocolate Flan
- ½ cup granulated sugar
- 2 tablespoons water
- 12 ounces white chocolate chips
- 1 (13.5 ounce) can full-fat (or light) coconut milk
- ½ cup half-and-half
- 1 teaspoon ground cinnamon
- Grand Marnier
- Orange, Zest Of
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- 4 large eggs
- 4 large egg yolks
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Chocolate Flan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer White Chocolate Flan
- Preheat oven to 325°F (165°C). Prepare a 10-inch flan or cake pan.
- **Make the Caramel:** In a small saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Stir gently until sugar is moistened.
- Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber caramel color. Do not stir constantly.
- Carefully pour the hot caramel into the prepared flan pan, swirling to coat the bottom and sides. Set aside to cool and harden.
- **Make the Custard:** In a medium saucepan, combine 12 ounces white chocolate chips, 1 (13.5 ounce) can full-fat (or light) coconut milk, ½ cup half-and-half, 1 teaspoon ground cinnamon, 1 tablespoon coconut rum (optional), 1 tablespoon grated orange zest, and 1 teaspoon vanilla extract.
- Cook over medium heat, whisking constantly, until the chocolate is melted and the mixture is smooth and hot (do not boil).
- Remove from heat and let cool slightly for about 20 minutes.
- In a large bowl, whisk together 4 large eggs, 4 large egg yolks, and ½ cup granulated sugar until light and pale yellow.
- Gradually whisk the cooled chocolate mixture into the egg mixture, ensuring a smooth consistency.
- Pour the custard mixture into the caramel-lined flan pan.
- Place the flan pan in a larger baking pan. Pour enough boiling water into the larger pan to come halfway up the sides of the flan pan (bain-marie).
- Bake in the preheated oven for 75 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- To serve, run a thin knife or spatula around the edge of the flan. Invert onto a serving plate with a lip to catch the caramel sauce.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
189g
Fat
83g
Carbs
16g
