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
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
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.
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?