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Paganini's Pantry

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Coconut Flan

. Posted in Paganini's Pantry

Serves 8

2 cups whole milk
1 cup coconut milk
1 tsp. pure vanilla bean paste
1 cup superfine sugar
1/4 cup water
3 large eggs
3 large egg yolks

To make superfine sugar, take 1 cup granulated sugar and process in a food processor to grind down to a superfine grain.

Take eight  individual soufflé cups and butter the inside to prevent sticking. Set aside. 

To make what will become the caramel of the caramel flan, in a clean, non-reactive saucepan put remaining half cup of sugar with the water.  Stir just to incorporate the sugar into the water to dissolve it.  You may want a little extra water with a pastry brush to remove sugar crystals from the sides of the pan.  Once the sugar is dissolved, stop stirring and allow the sugar mixture to heat up and turn golden brown.  You want to remove the mixture from the heat just before you think it is done or you may over cook the sugar.  Immediately dip pan in a bowl of ice water to stop the cooking process.

Pour the caramel into the 8 prepared soufflé cups. Set aside.

Heat milk, coconut milk and vanilla extract in a non-reactive saucepan until just simmering. Add 1/2 cup of superfine sugar.  Remove from heat.   

In a separate bowl whisk together the eggs and egg yolks.  Take milk mixture and slowly liaison the two mixtures to prevent the eggs from scrambling.  Then marry completely.  Pour mixtures into the soufflé cups. 

Place the cups into a baking dish with sides.  Pour water into the dish to go half way up the outside of the soufflé cups.  Very important not to get water into the soufflé cups.  Place the baking dish in the oven to bake slowly at 325° for 1 hour to 1 1/2 hours.

Flan is done when a clean knife inserted into the center of the mixture comes out clean and the mixture giggles firmly.

Remove pan from oven and remove flans from pan.  Allow the flans to cool covered overnight in the refrigerator. 

When ready to serve the flans, run a flat metal spatula around the edges to release.  You can quickly heat the bottoms of the cups with a blow torch to release the caramel. Turn the cup upside down on a dish and release.

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