Martas Quesillo With Coconut Recipes

CARAMEL COCONUT FLAN: QUESILLO

Steps:

• Make the Caramelo: In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Immediately pour the some of the caramel into each tuna can, tilting them to coat the bottom and sides. Let caramel cool.
• (Drizzle any remaining caramel onto a sheet of parchment or waxed paper in decorative squiggles. Let the squiggles harden and use them as a garnish for the flan.)
• Make the flan: Preheat the oven to 325 degrees F.
• In a large bowl, whisk together condensed milk, coconut milk, eggs, and vanilla until smooth. Divide the mixture among the tuna cans.
• Place the tuna cans in a shallow baking dish and place on the middle rack in the oven. Pour in enough hot water to reach halfway up the sides of the cans. Bake the flan until just set, but still wiggly in the center, about 30 to 45 minutes. Transfer the flan to a rack and let cool. Chill the flan in the refrigerator. (The flan can be prepared up to 3 days in advance.)
• When ready to serve, dip the cans in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened. Invert each flan onto a plate. Break the caramel squiggles into pieces and insert them into the top of each flan.

MARTA'S QUESILLO WITH COCONUT

Steps:

• 1. Preheat the oven to 350°F. Make the caramel. Boil the cinnamon sticks in water for 5-10 minutes to make a nice aromatic infusion. Add the butter and sugar, stirring well with a wooden spoon. Reduce the heat to low and continue to cook until the color changes to golden brown. When the caramel begins to bubble and thickens, pour it into a 13x 9 glass baking dish, covering the entire bottom of the pan.
• 2. Discard the cinnamon sticks and layer the shredded coconut over caramel. Set aside.
• 3. Put the condensed milk, coconut milk, eggs, and vanilla in a blender and blend on high 2-3 minutes until foamy. Pour over the prepared caramel and coconut in the baking dish and bake between 30 - 40 minutes depending on the depth of the dish. Bake until golden brown and it looks like a cake.
• 4. Test for doneness with a toothpick. If it doesn't stick to the toothpick, it's done. Let it cool and refrigerate. Serve with fruit on the side such as berries, peaches in syrup, mandarin oranges, or figs. Garnish with mint leaves and pomegranate seeds if available.