Crème caramel


  • 75 g coconut flower sugar (Miss Linh)
  • 1 sachet of vanilla sugar
  • 10 whole eggs, size M
  • 5 egg yolks
  • 800 ml coconut milk (2 cans fairtrade)
  • 200 g soft Palmania nectar (Miss Linh)
  • 80 ml water
  • 30 ml Vietnamese coffee (Miss Linh)
  • 100 g sweet peanuts with ginger, roughly ground (Miss Linh)
  • 200 g red fruit of your choice


In a mixing bowl, combine the coconut flower sugar, vanilla sugar, whole eggs, egg yolks, and coconut milk. Mix until the sugar is dissolved.

Place a baking tray in the middle of the oven and fill it with water until it reaches 1/3 of the tray’s height. Put the empty baking dish on the baking tray and preheat the convection oven to 120°C

Over medium heat, heat the sugar, water, and coffee in a saucepan to make caramel. Note: always stay by the stove when making caramel, as it can quickly burn! Do not stir the caramel, but rather swirl the pan to prevent lumps. And definitely do not dip your finger into the caramel to taste!

Keep swirling the saucepan regularly to ensure the sugar melts evenly and cook until caramel forms. Remove the caramel from the heat on time, as it will continue to cook in the pan. Meanwhile, remove the baking dish from the oven and pour the caramel directly into it.

Distribute the caramel evenly in the baking dish by swirling it around. Then, strain the egg mixture into the baking dish with caramel. Carefully place it back on the baking tray and top up the baking tray with water if necessary until it reaches halfway up the rim of the baking dish.

Reduce the temperature to 110°C and steam the whole thing for 50 to 60 minutes until the eggs are completely set. Check with a skewer if any egg mixture sticks. If so, let the egg mixture sit for another 10 minutes.

Turn off the oven, leave the oven door wide open, and let the flan cool slightly before removing it from the oven. Once at room temperature, cover the flan with plastic wrap and let it chill in the refrigerator for at least 4 hours or overnight.


A baking dish with a 4 cm high rim or another oven-safe cake mold

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