"Simplicity is the ultimate sophistication" LdV

Thursday, 19 March 2015

COCONUT AND CARAMEL FLAN (Flan caramel et coco)

COCONUT AND CARAMEL FLAN

Do you know Ferran Adrià, the famous spanish cook ? If not, let me introduce you to his amazing coconut flan which is a must... The coconut is dancing in your mouth with the melting homemade caramel... Another slice ?



Wine pairing : Condrieu (White) from the Rhone Valley.



COCONUT AND CARAMEL FLAN
A quick glance in your kitchen...

IN YOUR FRIDGE
Eggs 


IN YOUR CUPBOARD
Grated coconut
Brown caster sugar
Coconut milk

COCONUT AND CARAMEL FLAN
Serves 6-8 people
50g 1,7 oz of grated coconut 
50g 1,7 oz of brown caster sugar 
4 eggs 
400ml 13,5 oz of coconut milk.
For the caramel
4 tbsp of water 
60g 2 oz of caster sugar

Preheat the oven to 180° C.
Put the water and sugar into a saucepan and boil to make a dark caramel.
Pour the caramel into a cake tin and set aside to cool.
Break the eggs and add the coconut, coconut milk and sugar. 
Whisk until even.
Pour the coconut mixture into the caramel-filled tin.
Cover the top of the tin with foil and transfer to a roasting tin.
Pour enough water into the roasting tin to come half-way, it’s a bain-Marie.
Cook for 30 minutes. 
Chill in the fridge.
When ready to serve, carefully turn the flan out of the moulds.

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