Take your classic caramel flan to the next level with an addition of earthy flavor from matcha. Rich and creamy, topped with golden caramel, this matcha caramel flan will be the dessert you’ll ever need.
I seriously love custard-like desserts. It’s so refreshing, especially when you serve it chilled. As much as I love making custard which is basically to cook cream with egg or egg yolks, I’ve made many custard-like desserts: clafoutis, creme brulee or coconut cream pie. I even made pastry cream just to fill in shells like cream puffs or eclairs to satisfy my custard dessert cravings. No doubt that they are my favorites.
Caramel flan is a dessert originated from European countries. Since French colonialism in Vietnam lasted over 60 years, it has left its mark on Vietnamese cuisine, the most popular dessert of which is probably the caramel flan. It has become a very popular dessert in Vietnam and became a part of my childhood as well.
Matcha caramel flan is like a creamy classic flan dessert with a twist from matcha green tea flavor. A piece of silky and rich matcha caramel flan brings out both texture and flavor that is soft enough to melt in your mouth and pure enough to linger aftertaste. I made this dessert enough for 2 people, which is served in a 4-inch round pan, but if you want to make it a bigger serving, you can double/triple the recipe measurements.
WHAT’S IN THE MATCHA CARAMEL FLAN?
Classic caramel is made with a handful of ingredients: eggs, sugar, heavy cream, milk, condensed milk and vanilla extract. This matcha flan, however, has 2 add-ons which makes it taste better: matcha powder and spoons of coconut cream. The richness and distinct flavor from coconut cream won’t overpower the matcha flavor; on the contrary, it enhances the overall of the custard dessert.
HOW TO MAKE MATCHA CARAMEL FLAN
Matcha caramel flan looks fancy but it’s quite simple to make. The whole process will be divided into 2 steps: make the caramel and make the custard.
To make caramel, you will cook sugar in a saucepan over medium high heat until the color turns golden. Then, remove from the heat and immediately pour the hot caramel into the bottoms of the round pan, quickly and carefully tilt the pan with gloves on (to avoid burning) to coat the bottom evenly. Set aside to let the caramel harden.
To make the custard, you will start off by whisking the heavy cream, milk, condensed milk and matcha powder in a medium saucepan until combined. Then bring the mixture to simmer over medium heat until bubbles start around the edges. Do not bring it to boil. Stir occasionally, the mixture at this time turns green as matcha powder incorporated into the liquid. Remove from heat and set aside.
In a medium mixing bowl, whisk eggs, salt and vanilla extract until combined. Slowly add the hot milk mixture to the eggs mixture while whisking the egg mixture constantly to prevent curdling. This is called ‘tempering the eggs’. At this step, make sure to whisk constantly but lightly to avoid creating bubbles in the mixture. Strain the mixture into a large bowl to remove bits of curdled eggs then transfer strained custard into the prepared round pan with caramel at the bottom.
Place the round pan in the center of a baking or roasting pan and pour in boiling water until it reaches halfway up the sides of the round pan. Bake for 30-35 minutes until custard has set at the edges but still slightly jiggly in the center when you gently shake. Remove the pan from oven and allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours, preferably overnight.
Right before serving, use a knife to loosen the edges of the matcha flan from the pan. Invert the matcha flan onto a plate and serve!
More Matcha Desserts To Try:
Matcha Caramel Flan
Ingredients
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1/5 14-oz can (80g) sweetened condensed milk, substitute with
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) whole milk
- 2 tablespoons (30ml) coconut cream*, I use Savoy/Aroy for the best result
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 350°F/175°C.
- Make Caramel: Add sugar to a small saucepan and cook the sugar over medium high heat until the color turns golden. Then, remove from the heat and immediately pour the hot caramel into the bottoms of the 4-inch round pan, quickly and carefully tilt the pan to coat the bottom evenly. You should wear gloves at this step as the caramel will be so hot. Set aside to let the caramel harden.
- Make Custard: In a medium saucepan, whisk the heavy cream, milk, condensed milk and matcha powder until combined. Bring the mixture to simmer over medium heat, until it starts to bubble just around the edges. Do not bring it to boil. Stir occasionally, the mixture turns light green as matcha powder is incorporated into the liquid. Remove from heat and set aside.
- In a medium mixing bowl, whisk eggs, salt and vanilla extract until combined. Slowly add the hot milk mixture to the eggs mixture while whisking the egg mixture constantly to prevent curdling. At this step, make sure to whisk constantly but lightly to avoid creating bubbles in the mixture. Strain the mixture into a large bowl to remove bits of curdled eggs then transfer strained custard into the prepared round pan with caramel at the bottom.
- Place the round pan in the center of a baking or roasting pan to make a water bath. Pour in boiling water until it reaches halfway up the sides of the round pan. Bake for 30-35 minutes until custard has set at the edges but still slightly jiggly in the center when you gently shake. The custard should not be completely set when it is removed from the oven; it will continue to cook as it cools. Remove the pan from oven and allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours, preferably overnight.
- Once it's cooled, run a sharp knife around the edges of the pan. Flip a large serving platter over the round pan, and quickly invert the custard on the platter. Enjoy!
Notes
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