Coconut Caramel And Rum Flans Food

CARAMEL COCONUT FLAN: QUESILLO

Steps:

• Make the Caramelo: In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Immediately pour the some of the caramel into each tuna can, tilting them to coat the bottom and sides. Let caramel cool.
• (Drizzle any remaining caramel onto a sheet of parchment or waxed paper in decorative squiggles. Let the squiggles harden and use them as a garnish for the flan.)
• Make the flan: Preheat the oven to 325 degrees F.
• In a large bowl, whisk together condensed milk, coconut milk, eggs, and vanilla until smooth. Divide the mixture among the tuna cans.
• Place the tuna cans in a shallow baking dish and place on the middle rack in the oven. Pour in enough hot water to reach halfway up the sides of the cans. Bake the flan until just set, but still wiggly in the center, about 30 to 45 minutes. Transfer the flan to a rack and let cool. Chill the flan in the refrigerator. (The flan can be prepared up to 3 days in advance.)
• When ready to serve, dip the cans in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened. Invert each flan onto a plate. Break the caramel squiggles into pieces and insert them into the top of each flan.

CREAMY CARAMEL FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
• In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

COCONUT FLANS WITH COFFEE CARAMEL

Steps:

• Preheat oven to 325°F.
• Stir together espresso powder and water until powder is dissolved.
• Cook 1/2 cup sugar with a pinch of salt in a 1 1/2- to 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
• Remove caramel from heat and whisk in espresso (mixture will steam and bubble vigorously). Once bubbles begin to subside, immediately divide mixture among ramekins, tilting to coat bottoms, and let stand until hardened, about 10 minutes.
• While caramel hardens, bring coconut milk and whole milk just to a simmer over moderate heat, stirring, then remove from heat. Whisk together whole eggs, yolks, salt, and remaining 2/3 cup sugar in a large bowl, then add warm milk mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure.
• Divide custard among ramekins. Arrange ramekins on towel in a small roasting pan lined with a folded kitchen towel (bottom only). Bake custards in a hot water bath, uncovered, in middle of oven until custards are set around edges but still tremble slightly in centers, about 1 1/4 hours.
• Run a thin knife around side of each flan to loosen, then transfer ramekins to a rack and cool completely. Chill, covered, until cold, at least 4 hours.
• To unmold, invert small plates over ramekins and invert flans onto plates.

COCONUT RUM FLAN

Steps:

• Heat oven to 325 degrees. Have ready a 9-inch round glass pie dish. Place a clean kitchen towel in the bottom of shallow baking pan large enough to hold pie dish. Fill baking pan with enough boiling water to come halfway up sides of dish; carefully transfer baking pan to oven.
• Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Continue cooking until melted and medium-dark brown, about 5 minutes. Remove from heat; pour caramelized sugar into pie dish. Swirl dish until sugar evenly coats bottom; let cool.
• In a large bowl, whisk together remaining 3/4 cup sugar, salt, eggs, and egg yolks until combined. Whisk in remaining ingredients until combined. Pour into pie dish; transfer to hot-water bath in oven. Bake until flan is almost set (it will appear loose in center but continue cooking as it cools), 45 to 50 minutes. Transfer baking pan to a wire rack until water cools; then transfer pie dish to wire rack to cool.
• When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan; invert. Slice, and garnish with any remaining syrup.

COCONUT, CARAMEL, AND RUM FLANS

Steps:

• Preheat oven to 350°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine first 8 ingredients in medium bowl; whisk to blend. Pour custard into cups, dividing equally. Pour enough hot water into baking pan to come halfway up sidesof custard cups.
• Bake flans until set in center and golden brown on top, about 38 minutes. Remove flans from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
• Sprinkle flans with toasted coconut.

COCONUT FLAN

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.

MARTINIQUE COCONUT FLANS WITH RUM

Steps:

• Preheat the oven to 300°. Set eight 1/2-cup ramekins in a roasting pan.
• In a small, heavy saucepan, bring the sugar and water to a boil over moderately high heat; stir occasionally until the sugar dissolves.
• Boil without stirring until an amber caramel forms, 6 to 8 minutes. Immediately pour the caramel into the ramekins, swirling them to coat.
• In a large bowl, whisk the eggs until frothy. Whisk in the coconut milk, whole milk, sweetened condensed milk, rum, vanilla and cinnamon.
• Pour the custard into the ramekins. Pour boiling water into the roasting pan to reach two-thirds of the way up the sides of the ramekins.
• Bake the custards for about 50 minutes, or until set. Let cool in the water bath. Using paper towels, blot any coconut oil that has risen to the surface.
• When cool, run a thin knife around each flan. Invert each ramekin onto a dessert plate; let the caramel drizzle onto the plate. Garnish with mint and serve.

COCONUT CARAMEL FLAN

Steps:

• Preheat oven to 350ºF. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes).
• Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
• In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
• Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
• Bake for about one hour or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes.
• Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.