COCONUT FLAN
Provided by Food Network
Categories dessert
Time 4h50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Bring a full kettle to the boil for a water bath.
- Melt 1 cup sugar with a spoonful of water in a heavy-bottomed saucepan over medium-high heat until the sugar dissolves. Do not stir with a spoon. Swirl the pan slightly over the heat, until the sugar turns golden. Pour the sugar into an 8-inch metal cake pan, swirl to coat the bottom and sides. The sugar will harden in about 5 minutes.
- Meanwhile, whisk together the coconut milk, eggs, rum and remaining 1/2 cup sugar. Strain the custard over the hardened caramel. Scatter over the lime zest and toasted coconut, and swirl a bit with a spoon to blend evenly. Set the cake pan in a roasting pan and add enough boiling water to come halfway up the cake pan. Bake in the water bath until set, about 40 minutes. Cool. Refrigerate the flan at least 4 hours before serving. When ready, dip the bottom of the pan in warm water, place a large plate over the top of the pan, and invert. The flan should unmold easily with the caramel sauce.
COCONUT FLAN
Provided by Food Network
Time 9h30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine the sugar and water in a heavy saucepan over low heat and cook until the sugar has caramelized to a rich golden brown. Pour the caramel into heat proof flan or pudding cups. Set aside to cool.
- Combine milk, heavy cream, coconut and cinnamon stick in a saucepan and simmer gently for 30 minutes. Remove the cinnamon stick and cool for 15 minutes. Stir in the coconut milk. Beat the egg yolks in a bowl, temper the eggs by whisking in 1/2 cup of hot milk, then whisk in the remainder of the milk mixture. Pour the coconut mixture into a large heat proof measuring cup.
- Put the flan dishes into a baking pan. Place the baking pan on the middle rack of the oven and fill the flan dishes with the coconut mixture. Pour warm water into the baking pan to create a water bath. Do not get water into the flans. Bake the flan for 45 to 50 minutes. Cool completely and refrigerate for 6 to 8 hours or overnight. To serve run a sharp knife around the outside of the flan dish to loosen. Invert the dish on a plate and pop out flan. Garnish with toasted coconut, grated lemon zest and fresh blackberries.
COCONUT FLAN CAKE
I created this by accident when I was making flan so I turned it into a cake.
Provided by Regina Snider Wilson
Categories Desserts Cakes Coconut Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat condensed milk, evaporated milk, white sugar, eggs, and vanilla extract together in a bowl until smooth. Add shortening, baking soda, cinnamon, salt, and ginger; beat until smooth. Stir flour and coconut into milk mixture until batter is smooth.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 55.7 g, Cholesterol 66.7 mg, Fat 28.8 g, Fiber 1.9 g, Protein 9 g, SaturatedFat 12.4 g, Sodium 394.4 mg, Sugar 38.4 g
COCONUT FLAN
This sweet, creamy dessert uses only the solid coconut cream found at the top of canned unsweetened coconut milk.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Set out eight 6-ounce ramekins, and prepare an ice-water bath. Bring 1 cup sugar and the water to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, brushing down sides with a wet pastry brush to prevent crystals from forming, until syrup is medium amber, about 8 minutes. Immediately submerge bottom of pan in ice-water bath to stop cooking. Working quickly, pour a thin layer into each ramekin, swirling to coat bottom. (You won't use all the caramel; discard the remaining.) Place ramekins in a roasting pan.
- Bring a pot of water to a boil. Remove from heat, and cover. Bring coconut cream and milk to a boil in a saucepan, whisking to combine; remove from heat. Whisk together remaining cup sugar, the salt, and eggs in a bowl. Whisking, gradually add coconut mixture. Whisk in vanilla. Pour through a fine sieve into a large liquid measuring cup, and divide among prepared ramekins.
- Add enough reserved hot water to roasting pan to come halfway up sides of ramekins. Carefully transfer to oven, and bake until just set, 55 to 60 minutes. Transfer ramekins to a wire rack to cool. Cover with plastic wrap; refrigerate at least 6 hours (or overnight). Let stand at room temperature about 10 minutes before unmolding. Run a thin knife around edge of each flan, and invert onto a plate. Garnish with coconut flakes if desired.
COCONUT FLAN
Provided by Hilary De Vries
Categories dessert, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Bring kettle of water to a boil. Arrange six 3/4-cup custard cups in a baking pan, 13 by 9 by 2 inches. In large bowl, combine condensed milk, whole milk, eggs, egg yolks, and vanilla. Mix well. Add coconut and stir to blend. Divide mixture among cups.
- Pour boiling water into baking pan to come halfway up sides of the cups. Bake until just set in center, about 30 minutes. Remove flans from pan and allow to cool. Cover and refrigerate until chilled, 2 to 24 hours.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 164 milligrams, Sugar 43 grams, TransFat 0 grams
SWEET GINGER FLAN
Provided by Marian Burros
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Combine 1/2 cup sugar with lime juice and water. Bring to a boil and cook over medium-high heat until mixture has a deep caramel color. Keep scraping down sides of pan and watch carefully because the sugar will burn easily. Immediately pour into an 8-cup souffle mold and set aside.
- Warm the milk and add the ginger and vanilla. Bring to a simmer and cook for 5 minutes. Remove from heat and strain out ginger and vanilla bean.
- Whisk together the remaining 1 1/2 cups sugar and the eggs. Beat in the milk and mix well.
- Pour the flan into the mold and place in a shallow pan filled with warm water. Bake for 1 hour, 10 minutes to 1 hour, 30 minutes, until custard is set. Remove from oven and cool. Refrigerate when cooled and let set about 3 hours.
- Unmold on serving plate; the caramel will have turned to liquid and become a light sauce. Arrange the papaya slices in the sauce and serve.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 6 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 97 milligrams, Sugar 53 grams, TransFat 0 grams
GINGER FLAN
Make and share this Ginger Flan recipe from Food.com.
Provided by CountryLady
Categories Pie
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix crust ingredients together& press into a 9 inch flan ring with removeable base (or a pie dish).
- Bake for 10 minutes, then cool completely.
- Blend filling ingredients well& spoon into cold crust.
- Chill for at least 2 hours.
- Just before serving, peel& slice mangoes or wash raspberries (if using fresh).
- Top the flan with your fruit of choice& garnish with candied ginger, if desired.
Nutrition Facts : Calories 303.3, Fat 12, SaturatedFat 5.9, Cholesterol 20.3, Sodium 333.6, Carbohydrate 47.9, Fiber 1.9, Sugar 22.4, Protein 2.8
COCONUT FLAN
My grandmother used to make this recipe in Ecuador, it's been in the family for many years. I'm the only one who continues to make this recipe in my family. It's the easiest dessert that you can make. I love it and I hope you will too.
Provided by Viveca DelGiorno
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 4h30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 40.3 g, Cholesterol 115.7 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 11.1 g, Sodium 127 mg, Sugar 39.3 g
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