Lemon Coconut Flan with Candied Zest and Pistachio Brittle
As part of our Passover Celebration, we offer this Kosher friendly dessert. We use coconut milk instead of Cream to make this flan. It is gluten free also. So, you can use this recipe year round. If you want to make it vegan, you can use an egg substitute. Be aware that not all egg substitutes are created equal. You need one that will bind the custard and create a sturdy dessert. You could also increase the proportion of coconut cream. This recipe is 1/2 and 1/2 to create a silky consistency that isn’t too heavy. It is best to make Lemon Coconut Flan a day ahead and refrigerate before unmoulding to give it time to set up properly.
Being a lighter dessert, it will help keep you spry in case the angel of death didn’t get the message to pass over your house. It is also a nice change from the heaviness of the main entree. The brittle adds a crunch that you would be missing since there is no flour in your Passover meal.
Table of Contents
Lemon Coconut Flan with Candied Zest and Pistachio Brittle
Ingredients
- 12 large egg yolks
- 1 cup sugar
- 1 pint coconut milk
- 1 pint Coconut cream Sweetened (such as coco lopez)
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 2 medium lemon, zest and juice split the lemon zest: 1/2 for in the flan and 1/2 for garnish. Zest it in strips using a peeler and julienne slice or with a zester
- for the caramel
- 1 cup sugar in the raw
- water to cover the sugar
- For the brittle
- 2 cup sugar
- 1 cup water
- 1/2 cup Agave syrup or honey
- 3 cups peeled pistacchios
- 2 Tbsp Margarine, vegan spread, or coconut oil
- 1/2 tsp Kosher or sea salt
- 1/2 tsp baking soda
Instructions
- Make the brittle: Put sugar, syrup, water, and salt in a pot and bring to a boil, then cut back to a simmer. Stir frequently until a caramel has formed. Remove from the heat and fold in the butter, then add the baking soda and pistacchios and stir vigorously. The baking soda will make the mixture bubble. make sure you cook it until it becomes thick. If it is too watery, it won't harden properly. Transfer to a sprayed baking sheet. Spray a rubber spatula to remove from the pot and spread evenly in the pan. Let cool at least 1 hour. Then, cut or break into pieces for service.
- make the caramel for the flan: Mix the first batch of sugar in the raw and water, bring to a boil, then cut to a simmer. Simmer until it becomes syrupy. about 3 minutes in, add 1/2 of the lemon zest and juice.
- In a large bowl, whisk the egg yolks and sugar. Whisk until it thickens. Add in the lemon juice and vanilla. Continue whisking. Add in the coconut milk and cream a little at a time. If it starts to look too thin, stop adding liquid.
- Spray oven proof crocks or ramekins with pan spray. Put them in a baking pan with sides that go at least half way up the sides of the crocks. Pour a short layer of the caramel in the bottom of each ramekin. Save out the citrus zest for garnish. Add in the coconut milk custard in equal portions. Put water in the pan between the crocks and put in a preheated 350 degree oven.
- Bake for about 45 minutes to 1 hour, until the flans are firm. They should not jiggle when shaken.
- Allow the flans to cool overnight. Then, carefully, run a paring knife around the perimeter of the flans to loosen. Place a plate over the flan and then turn it over. The flan should pop out and be surrounded by a pool of caramel. Garnish with lemon zest, mint, and pistachio brittle and serve. You may need to heat the bottom of the crock to loosen the caramel. This can be done in the microwave.