Turmeric Chai Flan

Turmeric Chai Flan
from Sweet Paul Mag


3/4 cup sugar
1 14 oz can of sweetened condensed milk
7 oz Turmeric Ginger Chai Concentrate
21 oz whole milk
14 oz sweetened coconut flakes
4 large eggs


  1. Melt the sugar over low heat until golden brown, about 4–5 minutes.
  2. Carefully pour melted sugar into a 6-cup baking pan (such as a Pyrex pan), and rotate to coat the sides with the caramel. Set aside to allow to cool.
  3. Preheat oven to 350&F.
  4. Open and pour the contents of the sweetened condensed milk can into a mixing bowl and retain the can.
  5. Fill the empty can halfway with chai concentrate and fill it the rest of the way with whole milk. Pour into the mixing bowl.
  6. Fill the can again, but this time only with whole milk. Add milk to the mixing bowl.
  7. Fill the can with sweetened coconut flakes and add to the mixing bowl.
  8. Add 4 eggs to the mixing bowl.
  9. A Mix well with an immersion blender or electric mixer.
  10. Pour flan base into the pan that you've prepared with caramel.
  11. Cover well with aluminum foil and place the covered pan into another baking pan. We'll create a water bath for the flan by setting the pan within a pan onto your oven's middle rack. Once in the oven, fill the outer pan with hot water.
  12. Bake flan in water bath for 45 minutes to 1 hour until completely set. Remove from oven and allow to cool completely.
  13. When ready to serve, carefully invert the flan onto a plate with edges. Slice, or scoop, and serve!