Coconut Flan Coconut Custard Food

COCONUT FLAN

Steps:

• Step 1 Heat oven to 325°F. In a small, heavy saucepan over medium-high heat, bring sugar and ½ cup water to a boil, stirring until the sugar dissolves. Using a wet pastry brush, wipe off any sugar that sticks to the sides of the pan. Cook, without stirring, swirling the pan, until the syrup turns golden brown, about 10 minutes. Carefully pour the hot caramel into eight 4 oz. ramekins; set aside to cool. Step 2 In a large bowl, using a whisk, beat the eggs until completely combined. Whisk in the cream of coconut, condensed milk, coconut milk and vanilla until smooth. Divide the egg mixture evenly among ramekins. Step 3 Place ramekins in a shallow baking dish and place in the middle rack of the oven. Pour in enough hot water to come halfway up the sides of the ramekins; cover with aluminum foil. Bake until the Flan is set but still wiggly in the center, 1 hour - 1 hour 15 minutes. Using tongs, carefully remove the ramekins from the water. Transfer to refrigerator to cool completely. Step 4 When ready to serve, gently run butter knife around edges and invert onto serving plates. Garnish with raspberries and mint leaves, if desired. More Cooking Tips

COCONUT FLAN (COCONUT CUSTARD)

Steps:

• 1. Caramel (Procedure) Put water in a pot then put the sugar and add vanilla. Use a medium heat. Do not touch the mix with spoon or knife, do not touch it with anything, let alone integrate the mixture. You can see that more and more bubbles will emerge slowly. When the bubbles are rather slow and the color is brown the caramel is removed immediately and pour the caramel into the mold where you will put the coconut custard, please do not touch the caramel with nothing just move the pan slowly to the caramel is distributed only slowly into the pan and let it cool.
• 2. Coconut flan (Procedure) Mix all ingredients in the blender except the shredded coconut, the shredded coconut leave it for later. Then put the mix in a bowl and put the shredded coconut to the mix and move it with a spoon for integrated into the mix, this is to prevent damage shredded coconut in blender. Place the mixture into a mold previously caramel and put it in water bath at 325 degrees for 1 hour FG, Introduces a knife dipped in the middle to see if you are ready and if it comes to mixing just leave it a bit more and upload the fire 350 FH, but always careful not to burn the dessert. When the knife come out without mixture custard is ready. Let cool before turning out and spend a knife around the edges to lift it off, place a large plate on and put up with it and thus to the stripping welts.

COCONUT FLAN

Steps:

• Preheat oven to 300 degrees F.
• Place sugar in a small saucepan and gently add the water and lemon juice. Do not stir. Bring the saucepan to a boil over medium-high heat, without stirring, until the mixture turns golden brown. Divide the caramel among 4 ramekins, filling them 1/4 of the way up.
• Beat the eggs in a large mixing bowl. Add the remaining ingredients and blend until combined. Pour the custard into the ramekins on top of the caramel.
• Place the ramekins in a large roasting pan or baking dish and carefully pour hot water into the pan around them, 1/2 way up their sides, to make a water bath.
• Bake in a preheated oven for 20 minutes until the flan starts to wiggle in the ramekins when gently shaken. Remove the ramekins from the water bath and chill them in the refrigerator for 2 hours before serving.
• Run knife around the edge of the ramekins. Invert on a plate and garnish with berries.

COCONUT FLAN WITH CRISPY COCONUT COOKIES

Steps:

• For the Flan:
• Preheat oven to 325 degrees F.
• In a small saucepan combine the 1/2 cup sugar until with 2 tablespoons water and heat until the sugar is completely dissolved and it turns a golden brown color. Carefully pour the caramelized sugar into the bottom of a 10-inch cake pan. Tilt the pan, from side to side, in a circular motion swirling the sugar around so that evenly coats the bottom of the pan. Place the cake pan into a baking dish large enough to accommodate the cake pan and set aside to cool. The sugar will harden as it cools.
• In a large mixing bowl combine eggs, egg yolks, salt, vanilla, remaining 2/3cup sugar and coconut milk. Whisk until well blended. Pour custard mixture into the cake pan over the caramelized sugar. Place the flan into the oven and pour warm water into the baking dish so that it comes up about 1 1/2-inches up the side of the cake pan. Bake at 325 degrees F for 1 hour or until knife inserted near center comes out clean. Remove from the oven and let cool to room temperature. Chill for at least 1 hour or overnight in the refrigerator. To unmold the flan, run a knife around the edge of the cake pan and invert onto a plate.
• For the Cookies:
• Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
• In a medium bowl, sift together the flour, sugar, and salt. Beat in the egg whites and melted butter until well incorporated.
• Spoon out batter, about 1/2 a tablespoon at a time, onto a parchment lined baking sheets. Spread cookies into 2 to 3 inch circles about 1/8-inch thick. Sprinkle with coconut and bake 6 minutes or until slightly browned. Allow to cool completely on the baking sheets. Carefully peel from parchment and serve with coconut flan.

COCONUT CUSTARD

Steps:

• Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
• Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.

COCONUT CUSTARD

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

CHOCOLATE COCONUT FLAN

Steps:

• Preheat oven to 325°F.
• Set 2 6 cup Savarin (or ring) molds in large baking pan.
• Pour in enough boiling water to come halfway up sides. Set in oven.
• Cook sugar and water in heavy small saucepan until sugar dissolves, swirling pan occasionally.
• Increase heat and boil until syrup caramelizes.
• Pour half of syrup into each mold, tilting to coat sides.
• Quickly return molds to water bath.
• Gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl.
• Stir in coconut and chocolate powder.
• Divide mixture between molds; mixture should come to within 1/4 inch of top.
• Bake until custard is set and tester inserted in center comes out clean, about 50 minutes (reduce oven temperature if water starts to boil or custard may curdle).
• Remove from water bath and cool.
• Refrigerate for 3 hours or overnight.
• Before serving, invert onto platters.