Flan De Coco Ecuadoreana
"There are a couple of good coconut flan recipes here, but none that are as easy or as fool-proof as this one, which I learned in Ecuador. Not only is it easy, but it minimizes use of utensils and so forth so there is very little cleaning up--and your flan mold will be licked clean."
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 3 eggs, separated
- 1 cup unsweetened coconut, grated (if using dried, make sure it is unsweetened)
- 1⁄2 cup milk
- 1 (14 ounce) can condensed milk
- 1⁄2 cup sugar
- 2 tablespoons water
directions
- Make sure that the pan in which you are making your flan can be used on the stovetop.
- Preheat the oven to 300 degrees.
- Place the sugar and water in the flan pan (or a tube pan) and heat on medium heat until the mixtures carmelizes and turns a medium brown.
- Beat the egg whites until stiff.
- Place the condensed milk, egg yolks, coconut and milk into the blender and blend until well mixed.
- Slowly fold in the whites until well combined.
- Pour the mixture into the flan pan (over the caramel) and place the flan pan in a water bath in the oven.
- Bake for one hour or until a knife inserted in the center comes out clean.
- Remove from oven and cool on a rack.
- When room temperature, unmold carefully by inverting onto a serving plate.
- The caramel will cover the top and run down the sides.
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Reviews
-
Lovely flan. Very easy to make, and what sets this one apart from the others is how the whites are beaten separately and then folded in. Because of this, the flan bakes up lighter and higher than traditional flan recipes. Really loved the coconut in this - I toasted it lightly first, before adding. A keeper. -
So good! I also toasted the coconut lightly, first. -
This was my first ever flan. Everyone who tried it loved it and asked how I made it and it was super easy. Reminds me of Ecuador! Mine had three layers, caramel on top, custard in the middle and a coconut cake layer on the bottom. It is something really speacial and fun.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
