This recipe was my own creation. I twisted the classic flan
recipe with greenish sweet sour fruit from New Zealand, Kiwi and
pandan flavour, one of Asian favourites in cooking or dessert stuff.
It would be a perfect treat for you who celebrate Christmas...
Ingredients:
3 - 4 kiwis (depend how big they are), peeled
1/2 cup granulated sugar
1 can (14 oz) can condensed milk
6 eggs
1/4 tsp pandan paste (it can be found at Asian markets)
Caramelized
Sugar Topping
1/2 cup granulated Sugar
pomegranate for garnish
Directions:
Heat the oven to 350 degrees F.
Caramelize the
Sugar for Topping
1. Put a heavy skillet or saucepan over medium heat for 30 seconds.
2. Add 1/2 cup granulated sugar.
3. With the back of a wooden spoon, keep sugar moving constantly in
skillet until sugar is completely melted, and of a rich medium brown
color (caramelized).
4. Pour caramelized sugar into each of the ramekins. Set aside.
Prepare Flan
1. Place the kiwis, sugar eggs and condensed milk in to a food
processor or blender and blend until kiwis are minced and all
ingredients are mixed thoroughly.
2. Ladle the kiwi mixture into each ramekin. Cover each ramekin with
aluminum foil.
3. Place Ramekins in a Water Bath
4. Place each ramekin into a large open, oven-proof pan, such as a
broiler pan.
5. Add very hot water to the pan. The ramekins should be submerged
approximately 3/4 in the water.
6. Carefully place the pan on to the middle shelf of the oven and
bake for 30 minutes. After 30 minutes, carefully remove each ramekin
from the water, uncover and to allow to cool.
7. Once cool, place in refrigerator to chill.
8. Whenever you are ready to serve, run a paring knife around the
outside of each ramekin to loosen the flan.
9. Place the serving plate on top of each one and flip it over. It
may be necessary to tap the ramekin to force the flan to fall out
onto the plate.
10. Garnish with fresh poemgranate. Serve. |
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