From the recipe collection
Cassava Flan
Grated cassava, egg and coconut milk steamed directly over caramel into an integrated inverted root-custard flan.
- Prep time
- 30 min, plus cooling and at least 6 hr chilling
- Cook time
- 70–85 min including caramel
- Yield
- One 20 cm mould; 12 servings
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
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Method
- Cook sugar and water to amber caramel and coat the base of a 20 cm heatproof mould.
- Complete the processed cassava supplier’s required preparation before measuring; do not substitute raw grated roots.
- Whisk eggs, coconut milk, condensed milk, evaporated milk, butter, vanilla and salt. Fold in cassava and optional young coconut.
- Pour over set caramel and tap the mould to release large air pockets. Cover tightly with foil.
- Steam over steady medium heat for approximately 60–75 minutes, replenishing the base with boiling water as needed, until the centre is firm and reaches 75°C for 30 seconds. Time varies with mould depth; continue cooking if the centre is not done.
- Cool 30 minutes, then refrigerate at least 6 hours.
- Loosen edges, warm the mould base briefly and invert onto a rimmed platter.