2/3 cup chopped gula melaka (100g)
2 tbsp water
2 tbsp white sugar
30g pandan leaves
200g coconut milk
25g white sugar
Hot water, for water bath
Preheat oven to 165 celcius. Prepare 6 ramekins to fit into a roasting pan.
Make the pandan extract; roughly cut pandan leaves, combine pandan leaves and water in a blender and puree. Strain through a fine mesh sieve, discarding the solids. Transfer 2 tbsp of liquid to a medium bowl.
Note: May replace fresh pandan extract with 1 tsp store bought pandan paste.
Make the caramel; in a small saucepan, combine sugar, gula melaka and water over medium high heat. Cook until the sugar has dissolved and starts to simmer and boil, 6 to 8 minutes. Divide between 6 ramekins, swirling the mixture around to coat the bottom surface completely. Set aside and let it cool.
Make the custard; in the medium sized bowl with pandan extract, add eggs and whisk until smooth. In a small saucepan, combine coconut milk, milk and sugar over medium heat. Cook until sugar is dissolved and milk is just beginning to steam but not boiling; 2-3 minutes. Remove from heat and slowly pour and whisk gently into the egg mixture until smooth.
Pour through a sieve to strain custard into a clean bowl. Place prepared ramekins in the roasting pan. Pour custard into each dish filling up to the tops. Fill the pan with enough hot water to cover the bottom half of each ramekin.
Transfer to the oven and bake until the flan is set, 30 minutes. Remove from the oven and let it cool completely then refrigerate until the custard is firm, usually 4 hours or more.
To serve, dip ramekin into a bowl of hot water, run a pairing knife around the inside of each ramekin then invert the flan onto a plate.
Best paired with refreshing twist of
1664 Blanc or 1664 Rosé.