Coconut Flan With Apricots And Beaumes De Venise Recipes

COCONUT FLAN RECIPE

Steps:

• Preheat oven to 350° F (180° C).
• In a nonstick medium skillet or saucepan, stir together sugar, water, and a few drops of lemon/ medium and cook over medium heat until sugar is melted and turns into an amber color (about 8-10 minutes). Make sure to not stir or disturb the mixture while cooking! Pour into an 8-inch round pan, quickly swirl the caramel around the bottom and sides of the pan to coat, and let sit for at least 3-5 minutes or until hardened.
• In a blender, combine sweetened condensed milk, coconut milk, eggs, and vanilla until smooth (and there are no visible traces of eggs), about 30-60 seconds. Pour the mixture into the pan.
• Prepare the bain-marie (water bath) by placing the flan pan into a 13×9-inch baking pan. Fill the outer pan with boiling water to halfway up the flan pan.
• Bake for 45 minutes or until the coconut flan is set and slightly jiggly. Transfer the flan pan to a wire rack for about 30 minutes. Then, place in the fridge for at least 4 hours or until the flan is chilled.
• To unmold, warm the bottom of the pan on a warm water bath for about 3-5 minutes and gently run a paring knife around the edges of the pan. Place a large plate over the pan and invert while holding tightly to unmold the flan.
• Top with coconut flakes for garnish. Chill until serving time!

COCONUT FLAN

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
• Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.
• Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.
• Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.
• Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

COCONUT FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
• In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
• To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.

COCONUT FLAN

Steps:

• Combine milk, coconut milk, and coconut cream. Bring to a boil, reduce and simmer for 15 minutes. Take off flame and let cool before adding the toasted coconut. Let toasted coconut infuse for 15 minutes.
• Make caramel by adding the sugar and water in medium sauce pot and cooking until it darkens to amber, then whisk in the lemon juice.
• Pour the caramel evenly in 4-ounce ramekins and set aside. Strain the milk mixture into a bowl. Add the eggs and yolks and whisk lightly. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan half way with hot water, and cook covered with foil in a preheated 325-degree oven for 25 minutes.
• Serve with a fruit salsa.

COCONUT FLAN WITH APRICOTS AND BEAUMES DE VENISE

Steps:

• Preheat the oven to 300°F.
• Stir together the sugar and 1/4 cup water in a very clean medium-sized saucepan. Over medium heat, bring to a boil without stirring. Continue cooking about 10 minutes, until the sugar caramelizes and becomes a deep golden brown. Immediately remove the pot from the heat and pour about 1 teaspoon of the caramel (being very careful, because it's very hot) into each of eight ramekins. Swirl the ramekins, to coat the bottom evenly with the caramel. Allow to cool and harden.
• Pour the condensed milk, evaporated milk, vanilla extract, eggs, and coconut into a blender, and mix at high speed for 30 seconds or so, until incorporated.
• Pour the mixture into the caramel-coated ramekins-stirring it before you pour, to make sure the coconut is incorporated. Fill each one to about 1/4 inch beneath the rim. Place the ramekins in a large baking dish, and then pour water into the baking dish until it comes halfway up the sides of the ramekins. Cover the whole pan tightly with foil, carefully place it in the oven, and bake about 1 hour. The custard should be just set.
• When the custards are done, carefully remove the baking dish from the oven (watching that the hot water doesn't splash into the custards), uncover, and allow to cool in the water bath 15 minutes. Refrigerate for at least 2 hours.
• Before serving, run a hot paring knife around the edges and turn each custard onto a plate. Let the caramel ooze over the top. Spoon the apricots and their sauce around the flans.
• Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a large saucepan. Add the orange juice, wine, sugar, honey, cinnamon stick, vanilla pod and cloves. Bring to a boil over medium-high heat. Turn the heat to medium-low and continue cooking the liquid 5 to 7 minutes, to reduce and thicken it slightly.
• Turn the heat to low and place the apricot halves in the pan, cut side up. Simmer about 3 minutes, until they just begin to soften. Turn off the heat, and let the apricots cool in the pan of liquid. Keep in mind that the apricots will continue to cook in the warm liquid.
• If apricots are not in season, serve this with fresh sliced peaches, or with a side of sugar cookies (see pages 66-67).