Wednesday, 18 January 2012

Flan de Coco

Flan is THE quintessential hispanic dessert, and in tropical climes it has picked up a few twists... like coconut. Very yummy. And also very, very rich. Smallish portions are probably indicated.

Caramel is pretty easy to make. The big secret is not to stir it once it gets cooking, but don't leave it alone as it will turn colour very quickly once it goes.

8 to 12 servings
2 hours - 30 minutes prep time

Make the Caramel:
1 cup sugar
1/4 cup water

If you can, put the sugar and water right in the flan mold and cook it directly on the stove. If your flan mold is not able to do that, put the sugar and water into a large pot. Stir once to dissolve, then cook without stirring again but watching it constantly, until it turns a deep golden brown. Either swirl it around the flan pan until it sets, or rapidly pour it into your flan pan, and swirl it around until it sets. It will set quite rapidly.

Make the Flan:
1 1/2 cups unsweetened shredded dessicated coconut
2 398 ml tins coconut milk
plus light cream to make 4 cups
8 extra-large eggs
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup dark rum

Preheat the oven to 350°F. Put a large shallow baking tray in the oven, and pour water into it, allowing for the fact that you must put in the flan tin - so it must fit in - and the water should not be so much that it would overflow once you add the flan tin.

Put the dessicated coconut into the caramelized flan tin, spreading it out fairly evenly.

Pour the coconut milk into a 4 cup measure, and add light cream to make 4 cups - probably about half a cup or so of cream.

Whisk together the eggs, sugar and salt in a large mixing bowl, then mix in the coconut milk and cream. Mix in the vanilla and rum. Pour this into the prepared flan tin.

Place the flan tin carefully into the tray of water in the oven. Bake for 1 hour 15 minutes to 1 and one half hours, until golden brown on top, and a knife inserted in the middle comes out clean.

Allow to cool completely. Set the flan tin into a dish of very hot water, and run a knife carefully around the edges. Jiggle it a little, and once you can see it is loose, put a serving dish with a lip (to catch the sauce) over the top of the flan tin, and turn it over quickly. Ta da! Coconut flan.

No comments: