Black Bean and Coconut Flan with Caramel Sauce

A creamy and decadent flan with a subtle hint of black bean flavor and a rich coconut undertone, topped with a luscious caramel sauce.

Prep Time

20 minutes

Total Time

1 hour 20 minutes (plus chilling time)

Calories

395 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.76/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

Thai

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1cupCanned Black Beans(Drained and rinsed thoroughly)

£0.60

1canFull-Fat Coconut Milk((13.5 oz))

£1.50

4largeEggs

£1.20

2largeEgg Yolks

£0.60

0.8cupGranulated Sugar(For the custard)

£0.25

1teaspoonVanilla Extract

£0.15

0.3teaspoonPinch of Salt

0.5cupGranulated Sugar(For the caramel)

£0.25

2tablespoonsWater(For the caramel)

1cupWater(For the water bath)

Total Cost

£4.55

£0.76 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Prepare the caramel: In a small saucepan over medium heat, combine 1/2 cup of sugar and 2 tablespoons of water. Cook, swirling the pan occasionally, until the sugar dissolves and turns into a deep amber caramel. Be careful not to burn it.
3.
Pour the caramel evenly into the bottom of an 8-inch round baking dish. Let it cool and harden.
4.
Prepare the custard: In a blender or food processor, combine the drained and rinsed black beans, coconut milk, eggs, egg yolks, 3/4 cup sugar, vanilla extract, and salt. Blend until completely smooth.
5.
Pour the custard mixture over the hardened caramel in the baking dish.
6.
Prepare a water bath: Place the baking dish inside a larger baking pan. Pour hot water into the larger pan, reaching halfway up the sides of the flan dish.
7.
Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
8.
Remove the flan from the water bath and let it cool completely at room temperature.
9.
Refrigerate for at least 4 hours, or preferably overnight, to chill completely.
10.
To unmold: Run a thin knife around the edge of the flan. Place a serving plate over the top of the baking dish and invert quickly. The caramel sauce will drizzle over the flan.
11.
Serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (200g)

395 kcal / 1653 kJ

Carbs

40g

15% of RDA

Fat

24g

34% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

35 g

39% of RDA

Sodium

130 mg

6% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

Ensure the black beans are thoroughly rinsed to remove excess starch, which can affect the texture of the flan.

Don't overcook the caramel, as it can become bitter. Remove from heat as soon as it reaches a deep amber color.

For a smoother texture, strain the custard mixture through a fine-mesh sieve before pouring it into the baking dish.

The water bath is essential for even cooking and prevents the flan from cracking. Ensure the water is hot when you add it to the outer baking pan.

If the top of the flan starts to brown too quickly during baking, cover it loosely with foil.

Cooking Equipment

Oven

Stovetop

Baking Dish (8-inch round)

Blender or Food Processor

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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