Coconut flan (coconut pudding with caramel)
Votes: 1
Time: 50 min.
Complexity: average
Servings: 12
Complexity: average
Servings: 12
Coconut flan (coconut pudding with caramel) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 l of milk
- 225 ml coconut milk
- 225 ml coconut cream
- 1 cup toasted coconut
- 1 cup of sugar
- 1/4 cup water
- 2 tablespoons lemon juice
- 6 whole eggs
- 3 egg yolks
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Cooking the dish according to the recipe:
- Combine milk, coconut milk, and coconut cream. Bring to a boil, reduce heat, and simmer for 15 minutes. Turn off the heat and let the mixture cool, then add the toasted coconut. Let it sit for 15 minutes to allow the coconut to soften and soak.
- Prepare the caramelPlace the sugar and water in a medium skillet. Cook until the mixture darkens and turns amber, then add the lemon juice.
- Pour the caramel evenly into 110 ml (4 oz) ramekins. Strain the milk mixture into a bowl. Add the eggs and egg yolks and whisk lightly. Fill each ramekin with this mixture, then place them in a baking dish.
Create a double boiler by filling the pan halfway with hot water. Cover with foil and bake in a preheated oven at 160°C for 25 minutes.
Serve with fruit salsa (such as from mango and papaya).
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