El Restaurante Mexicano
Fall 2002
|
Coconut Flan Makes 12 custards | |||
| 1 | pt. milk | ||
| 8 | oz. coconut milk | ||
| 8 | oz. coconut cream | ||
| 1 | c. toasted coconut | ||
| 1 | cup sugar | ||
| 1/4 | c. water | ||
| 2 | T. lemon juice | ||
| 6 | whole eggs | ||
| 3 | egg yolks | ||
From Aaron Sanchez, Paladar Restaurant, New York, N.Y. Reprinted with permission of Food Network, www.foodtv.com
Combine milk, coconut milk, coconut cream. Bring to a boil, reduce and simmer 15 minutes. Take off flame and let cool. Add toasted coconut. Let toasted coconut infuse for 15 minutes. For caramel, add sugar and water in medium sauce pot. Cook until amber color, then whisk in lemon juice.
Pour caramel evenly in 4-oz. ramekins and set aside. Strain milk mixture into a bowl. Add eggs and yolks, whisk lightly. Fill each ramekin with mixture, then place ramekin in roasting pan filled half way with hot water. Cook, covered with foil, for 25 minutes. Serve with fruit salsa.
