Toasted Coconut Flan Recipes
COCONUT FLAN
Provided by Paul Richardson
Categories Milk/Cream Rum Blender Egg Dessert Bake Coconut Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Make caramel:
- Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
- Immediately pour into ramekins and swirl so caramel coats bottom of each, then put ramekins in a large roasting pan.
- Make flan:
- Preheat oven to 350°F with rack in middle.
- Blend 2 cups milk with remaining flan ingredients in a blender until smooth, about 1 minute. Transfer to a bowl and stir in remaining 1 1/2 cups milk, then divide among ramekins.
- Bake flan in a water bath until just set but still wobbly in center, 1 to 1 1/4 hours.
- Remove ramekins from water bath and cool slightly on a rack, at least 15 minutes (flan will continue to set as it cools).
- Just before serving, run a thin knife around each flan, then invert onto plates.
32 BEST COCONUT DESSERT RECIPE COLLECTION
Bring a taste of the tropics to your table with these tasty coconut desserts! From bars to cakes to brownies, these easy recipes are as good as it gets.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tropical treat in 30 minutes or less!
Nutrition Facts :
TOASTED COCONUT FLAN
Provided by Michael Chiarello : Food Network
Categories dessert
Time 3h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Combine milk, coconut milk, and coconut cream in a saucepan. Stir, bring to a boil, lower heat, and simmer for 15 minutes until slightly reduced. Remove from heat and cool for 5 minutes. Add toasted coconut and infuse for 15 minutes.
- To make the caramel: combine the sugar, water, and lemon juice in a medium saucepot and cook over high heat, without stirring, until it darkens to amber. Pour the caramel evenly into 6 (4-ounce) ramekins and set aside.
- In a bowl, whisk together the eggs and the yolks. Strain the milk mixture into the eggs and whisk to combine. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes. Allow to cool before serving.
- To unmold the flan: take a paring knife and run it around the sides of the ramekin to loosen the flan. To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds. Invert a serving plate on top of the ramekin and flip over to unmold.
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- Place a rack in middle of oven and preheat to 325°. Set a 10”-diameter glass pie dish in a roasting pan.
- Bring sugar and ¼ cup water to a boil in medium saucepan, stirring to dissolve sugar, about 3 minutes. Cook, swirling pan occasionally and brushing down sides with a wet pastry brush (do not stir), until sugar turns deep amber, 10–12 minutes. Immediately pour caramel into pie dish and swirl to coat to the bottom. Let sit 10 minutes to allow caramel to set.
- Blend eggs, sweetened condensed milk, coconut milk, evaporated milk, vanilla, and salt in a blender until smooth. Skim off any thick foam that may have risen to the surface. Strain custard through a fine-mesh sieve lined with cheesecloth into pie dish.
- Transfer roasting pan with pie dish to oven and carefully pour hot water into roasting pan to come halfway up sides of dish (if you have one, a tea kettle makes this easy).
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- Preheat the oven to 350°. Spread the coconut out in a small baking pan and bake for 12 minutes, or until golden brown.
- Lightly coat an 8-inch cake pan with nonstick cooking spray. In a small saucepan, combine 1 cup of the sugar with the water and corn syrup. Bring to a boil over moderate heat; do not stir. Cook until an amber caramel forms, 6 to 8 minutes. (Brush the side of the saucepan with a wet pastry brush if crystals form.) Working quickly, pour the caramel into the prepared cake pan tilting to coat the bottom. Immediately, sprinkle 1/4 cup of the toasted coconut over the caramel.
- In a medium saucepan, warm the coconut milk and cream with the remaining toasted coconut over moderately low heat until it starts to simmer, 15 minutes. Remove from the heat and let steep for 30 minutes. Set a fine mesh sieve over a large glass measuring cup. Pour in the steeped coconut milk, pressing on the solids with a rubber spatula. You should have about 3 cups of liquid. Wipe out the saucepan.
- In the same saucepan, whisk the cream of coconut with the steeped coconut milk. Warm over moderate heat until it starts to bubble and an instant read thermometer inserted into the milk reads 160°, about 10 minutes.
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- Preheat oven to 350F. Combine 3 tablespoons water with sugar and a pinch of salt in a small saucepan over medium-high heat. Without stirring, melt sugar until completely dissolved, about 5 minutes.
- Once sugar is melted, reduce heat to medium-low and continue to cook, gently swirling the pan occasionally, until caramel has a deep amber color, about 15 to 18 minutes. Adjust heat to low, if necessary.
- Immediately pour the caramel into an 8-inch cake pan or divide evenly amongst llaneras or ramekins. Allow caramel to cool completely.
- While caramel cools, in a large bowl, combine egg yolks, coconut milk, sweetened condensed milk, coconut cream, coconut extract, and a pinch of salt. Very gently whisk in circular motions. The harder you whisk, the more bubbles will form in your custard, leaving bubbles in the finished product.
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- In a medium mixing bowl, beat eggs, coconut milk, sweetened condensed milk, and salt until well blended.
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