Coconut flan (coconut pudding under caramel) – a detailed recipe cooking. 
Time: 50min Difficulty: medium Servings: 12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 l milk
- 225 ml. coconut milk
- 225 ml. coconut cream
- 1 tbsp. roasted coconut
- 1 tbsp. Sahara
- 1/4 Art. water
- 2 tbsp. l lemon juice
- 6 whole eggs
- 3 egg yolks
Recipes with similar ingredients: coconut, coconut milk, lemon juice, eggs
Recipe preparation:
- Combine milk, coconut milk and coconut cream. Bring to a boil, reduce heat and simmer for 15 minutes. Turn off the heat and let the mixture cool, then add the fried coconut. Leave on for 15 minutes to soak the coconut and become soft.
- Prepare caramel by putting sugar and pouring water into medium sized pan. Cook until the mixture darkens and turns amber, then add lemon juice.
- Pour caramel evenly into 110 ml of ramekin. Strain the milk mixture in a bowl. Add eggs and egg yolks and whisk lightly. Fill each ramekin with this mixture, then put them in a baking dish. Make a water bath by pouring in form hot water to the middle. Cook with foil in preheated to 160 ° C oven for 25 min. Serve with fruit salsa (e.g. mango and papaya).
