BHUTAN- Coconut Flan With Caramel Sauce

Now let’s make the “best recipe by you so far”, as my dad says. But first,  let’s watch the Geography Now video. Also, a big thanks to Nana Judy, my grandma, who was my assistant 😉

Now that we have got our boots on, let’s make some Coconut Flan, from  Bhutan… with caramel. Oh yeah, and I failed at first, I admit. So let’s dive into it!


Yull need,

1/2 cup of sugar,

1/4 cup of hot water (This gets confusing),

1 cup of coconut milk (I’ll get to my troubles later),

1 cup of whole milk,

4 eggs,

and 1 tsp vanilla extract.


First, preheat that oven so it’s 325 degrees. Now get this, you are supposed to put a quarter cup of sugar, nothing else, just sugar, in a small saucepan over low heat. Muy confundo!


Keep swirling the saucepan until all the sugar has turned golden brown (LIKE A PANCAKE) and add the hot water. Try to prevent it from splattering by wearing an apron. What will that do? I don’t know, but you won’t be hurt. In fact, just for safety wear this.

Alright, now to continue with the recipe. Boil the mixture, swirling occasionally, until the sugar has dissolved.IMG_0462.JPG

Spread the mixture onto 5 ramekins and set them aside for now. Combine the coconut milk, whole milk and the rest of the sugar in a medium saucepan over low heat. Let’s rewind a bit. I highly recommend canned coconut milk, but there is one little problem, when you open it you find a thick layer of pulp. Don’t worry, just spoon that out into the saucepan

Scald it until the sugar dissolves completely and remove from the heat.


Now, whisk the eggs and vanilla.IMG_0468.JPG

And gradually whisk in the hot milk mixture. Now before you slap your easy button, here is the hardest step. You have to strain it through a fine sieve into a bowl. So basically, put the mixture through this;

Now, pour the strained mixture into 4 ramekinsIMG_0469.JPG

Now, put some hot water in a roasting pan until it’s about halfway up. Now, add the ramekins. Smack that in the oven and bake it for thirty minutes, or until you don’t get guck, gook? Is that how you spell it? Guk? Anyways, make sure a knife comes out clean. Too bored to wait 30 minutes. Here is something you can do! Get another roasting pan and fill it almost to the top with water. Now, add as much ice as you can into the water. No we are not doing the ice bucket challenge (That was funny)

When you take the ramekins out put it in the ice bath until it has cooled down. Finally, the most fun part. Run a butter knife around the rim of the ramekin.


Now flip the ramekin over an- HALLELUJAH!








  • ¼ cup sugar
  • ¼ cup hot water


  • 1 cup fresh or canned coconut milk
  • 1 cup milk
  • ¼ cup sugar
  • 4 eggs
  • 1 tsp vanilla extract


  1. Preheat the oven to 325°F.


  1. Cook the sugar in a small heavy saucepan over low heat, without the water, swirling the pan constantly, until brown.
  2. Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
  3. Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
  4. Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
  5. Tilt the molds to coat all of the surfaces with caramel.


  1. Combine the coconut milk, milk and sugar in a medium saucepan over low heat.
  2. Scald until the sugar dissolves completely.
  3. Remove from heat.
  4. In a large bowl, whisk the eggs and vanilla.
  5. Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
  6. Strain the custard through a fine sieve into a bowl.
  7. Carefully pour into the caramel-lined souffle dish or ramekins.
  8. Line a large roasting pan with 2 layers of paper towels (see note).
  9. Put the soufflé dish or ramekins in the roasting pan and add hot water to reach halfway up the side of the dish.
  10. Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
  11. Be careful not to let the water boil; do not disturb the custard while baking.
  12. This is the only “secret” to producing a smooth and velvety custard.
  13. Remove the souffle dish or ramekins immediately from the hot water.
  14. Allow to cool in a cold-water bath.
  15. Chill thoroughly.
  16. To serve, run a knife around the edge of the custard and turn out onto dessert plates.
  17. Serve with shaved ice or whipped cream, if desired.
    Courtesy of


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