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Monday, January 2

Coconut flan

1-1 ¼ cups
1 teaspoon
Coconut milk
2 cups
Coconut, shredded
½ cup
  1. Preheat oven to 325°F.
  2. Place ½ to ¾ cup sugar in a skillet over medium-high heat.
  3. Cook, stirring frequently, until the sugar liquefies and becomes amber syrup.
  4. Working quickly, pour the syrup into ramekins, tilting the ramekins so the bottoms are coated as evenly as possible.
  5. Beat the eggs, vanilla, and remaining ½ cup sugar in a medium bowl.
  6. Mix in the coconut milk, and then the shredded coconut.
  7. Pour the mixture into the ramekins.
  8. Place the ramekins into a large baking dish, and pour hot water into the pan around the ramekins. The water should be at least halfway up the outsides of the ramekins, but at least 1 inch below the tops.
  9. Bake until the custard is set, about 50 minutes. A toothpick inserted in the center of the custard should come out clean.
  10. Refrigerate at least 3 hours.
  11. To serve, run a knife around the edge of each flan to loosen it. Invert on small plates.
Source: Recipes from the Pacific Rim by Marjie Lambert

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