|
|
Article: RECIPE OF THE WEEK ; Coconut Flan From the La Guarida Paladar
- Article from:
- Columbia Daily Tribune
- Article date:
- April 16, 2008
CopyrightCopyright 2008 Columbia Daily Tribune. Provided by ProQuest LLC. (Hide copyright information)
|
11/2 cups sugar
1 cup half-and-half
5 large eggs
13/4 cups thick fresh coconut milk, or 13.5-ounce can unsweetened
coconut milk
11/2 teaspoons vanilla extract
Arrange six individual (6-ounce) flan molds or ramekins in a
large baking pan (the molds should not be touching).
Preheat the oven to 325 degrees.
In a heavy-bottomed saucepan over medium, heat 3/4 cup of the
sugar, stirring constantly, until the sugar melts and has an amber
tinge, about eight to 10 minutes.
Quickly pour a portion of the caramelized sugar into each mold,
tilting the mold to evenly coat the bottom.
Bring a large kettle of water to a boil. If it boils before it is
needed, lower the heat to keep the water hot.
While the ...