22 June 2009

magic coconut flan

coconutflan01magic. the stuff you know doesn’t exist, but you choose to ignore reality and believe. just because life is better when it’s magic rather than the real reason.

i became curious and enamored with this recipe for a magic self separating 2 layer flan. the top layer is your usual velvety smooth flan, but the bottom is a chewy and delicious coconut meringue…. yum! I also love how all parts of the egg are used in this flan, not just the yolks.

what you shall need, and what you shall do to perform this lovely trick:

Caramel Sauce (skip if you already have some) Recipe from here.

1 tbs white vinegar

500g powdered sugar

125ml water

250ml water

Bring the vinegar, powdered sugar, and 125 ml of water to a boil. once it’s reached a medium brown color (but not too dark!), take it off the heat and let it cool for a bit. add the 250ml of water carefully, test it with a few drops at first and gauge for yourself if its cool enough to add. if its too hot, it will first make a huge eruption noise, then splash back, hurt, and create a mess. not fun. (spoken from experience… lots of scrubbing experience.) after the water has been mixed in, bring the whole thing back to a boil, and then let it cool. Pour it into a jar, and once refrigerated, it should last a while!

Coconut Flan (recipe modified from Sucrissime)

400g sweetened condensed milk (1 can)

400g whole milk

125g shredded coconut

3 egg yolks

vanilla extract

3 egg whites

1. Mix the condensed milk, whole milk, shredded coconut, three egg yolks, and vanilla extract  together.

2. Whisk the egg whites in a separate bowl until you have a nice meringue… glistening and foamy.

3. Fold the meringue gently into the main mix.

4. Pour the caramel sauce into all of your little ramekins. then pour the flan into each of the ramekins.

5. Bake the ramekins in a water bath at 400F for about an hour, or until firm.

coconutflan02the transition point of coconut to flan…. isn’t it seductive?

My extra tip: The coconut will get really dark because it doesn’t need as much time as the rest of the flan to bake. If that bothers you, use a taller ramekin (or a coffee cup) and make sure that the water in the main water bath is higher than the level of your flan. This will prevent your coconut from burning. However, this isn’t really too big of a deal.

My extra tip #2: If your water bath starts boiling in the oven, just slip a few ice cubes in to cool it down.

Of course, the “magic” in this flan caused by the meringue and coconut floating to the top, thus giving this flan two very distinct yummy textures. But i like the idea of magic much more than the truth, don’t you?


x said...

yum this looks amazing! i love coconut in anything.

Shannon said...

We make something similar to this, but we call it tembleque. It doesn't have the chewy layer but it has a smooth coconutty inside thats just heavenly.

hope n laughter said...

My mouth acutally watered on that close up picture. I've never seen or heard of coco flan, till now that is. I know need something sweet.

parlezvouskiwi said...

This is the part where my mouth waters and I start dreaming. You are amazing!

Jayme Duke said...

magic always makes things better!

I've never had flan, but this is something I would definitely try. I love coconut and I can just imagine what this tastes like and I'll bet it's just as good as I am imagining!

Can I just tell you, I absolutely love your blog :) your writing is so lovely.

cathy said...

@x: me too. coconut = love love love.
@shannon: tembleque! never heard of it until now. but i am happy to have learned something new :)
@hope: sweet stuff always hits the spot!
@pip: merci! hope you are enjoying california!
@jayme: thank you! i'm glad you like my writing style :) and you must try flan someday.