Choosing a recipe for this second week’s post in the MUY BUENO Cookbook Spotlight and Cook-Off wasn’t an easy task. This beautiful book is full of mouth-watering recipes and tantalizing photos and I could have selected several recipes from each of the eleven chapters. Narrowing down my list of possibilities to half a dozen took awhile, and the recipe I finally chose is for coconut flan. I don’t care for overly sweet desserts so was impressed by this recipe’s use of milk instead of cream and the addition of coconut milk. The result is a smooth as silk custard with a heavenly coconut flavor. The caramel sauce and toasted coconut shavings finish it perfectly. This is one of those recipes that can easily be made a day or two ahead and plated just before serving.
I love to browse through cookbooks and reading MUY BUENO has been a real treat. The authors celebrate their family traditions and favorite recipes in their book and if you would like to know more about them visit their blog Muy Bueno – Three Generations of Authentic Mexican Flavors. This Cook-Off event is hosted by Heather at girlichef and you can see a list of all the participating bloggers if you visit her website.
This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef.
- 4 cups milk
- 1 cup granulated sugar, divided
- 3 eggs
- 3 egg yolks
- 1 tablespoon coconut extract
- 1 cup coconut milk
- ⅓ cup coconut flakes
- Bring the milk and ½ cup sugar to a boil and mix well until the sugar has dissolved. Keep the mixture at a low boil for about 45 minutes, mixing occasionally during the cooking time.
- While you are reducing the milk, prepare the caramel: Put the remaining ½ cup sugar in a small saucepan over medium heat. Allow the sugar to melt, about 5 to 7 minutes. No need to stir, just swirl the saucepan around over the heat until it starts to melt. Once the sugar is a deep maple color it is ready. Quickly drizzle the caramel into the bottom of 8 4-ounce ramekins. The caramel will harden and crackle as it cools off. Don't worry, it will liquefy once it's in the oven with the flan.
- Preheat the oven to 350 degrees F. and place the oven rack in the middle of the oven.
- Beat the eggs, egg yolks, coconut extract and coconut milk in a mixing bowl.
- Strain the reduced milk into a separate bowl. (Straining will remove any solid particles or milk skins.) Quickly whisk the egg mixture into the reduced milk mixture. Slowly pour into the prepared ramekins.
- Place ramekins in a roasting pan and put on the middle rack of the oven. Carefully add warm water halfway up the sides of the ramekins. Bake for 35 minutes or until edges are set (the center will not be set).
- Remove roasting pan from the oven and remove ramekins from the water and place on a wire rack to completely for at least 1 hour.
- After 1 hour, cover ramekins with plastic wrap and transfer to the refrigerator and chill for at least 8 hours or overnight. (These can be made several days in advance and still taste delicious.)
- When ready to serve, toast coconut in a dry pan just until it has a nice golden color. Carefully run a paring knife around edges of the ramekins to loosen the flan, invert onto serving plates, sprinkle with some of the toasted coconut and serve.
Hippocrene, the publisher of Muy Bueno, has generously provided the bloggers participating in this Cook-Off with a copy of the cookbook to give away to readers. To enter the giveaway all you need to do is leave a comment on this post. For additional chances to win leave a comment on last week’s post, MUSHROOM, JALAPENO AND CILANTRO SALSA, and on next week’s cookbook review. This is a great book to add to your collection.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm and ON THE MENU MONDAY at StoneGable.