Co­conut flan

( serves 6-8) Cam­era Press

Friday - - Leisure -

Prep time: 30 mins Cook­ing time: 50 mins, plus overnight chill­ing x 2

In­gre­di­ents 1 cup des­ic­cated co­conut 2 tsp vanilla essence 1 x 387g tin con­densed milk 250ml full-cream milk 100ml wa­ter, plus 1 tbsp 100g sugar 30g but­ter 7 egg yolks Method: 1. Mix to­gether co­conut, vanilla essence, con­densed milk, full-cream milk and 1 tbsp wa­ter in a bowl, cover tightly and re­frig­er­ate overnight. 2. To make caramel sauce, stir to­gether 100ml wa­ter, sugar and but­ter over low heat un­til all sugar has dis­solved. Once dis­solved, do not stir. Bring to boil and cook un­til caramel in colour. Pour into well-greased bundt bak­ing dish, tilt­ing dish to coat its sides. 3. Pre­heat oven to 180°C. Pre­pare a bain-marie (ie half­fill large roast­ing tin with wa­ter) and place in oven. 4. Beat egg yolks into cold con­densed milk mix­ture and pour into caramel-coated bundt bak­ing dish. Cover with foil, place in bain-marie en­sur­ing wa­ter can­not get into dish and bake for 50 min­utes. 5. Re­move from oven and al­low to cool on a wire rack. Chill in fridge overnight. To serve, turn out on to a plate and driz­zle with any left­over caramel.

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