A dessert recipe with a Creole twist
Ingredients · Servings 10
- a can (400 g) of Nestlé sweetened condensed milk
- the same quantity of semi-skimmed milk
- 3 eggs
- 80g of grated coconut
- For the salted caramel sauce,
- 40 g de sucre
- 15g of salted butter
- - 60 g (6 cl) of liquid cream
Method · 1 h 25 min
- Pour water into a dish large enough to hold the flan cake tin (for baking in a water bath). Place it in the oven. Preheat the oven to 150°C (300°F).
- Pour the condensed milk into a bowl. Fill the empty can with semi-skimmed milk and transfer it to the bowl. Mix the two liquids well.
- Add the beaten egg yolks and then the coconut. Mix again. Beat the egg whites until stiff peaks form. Gently fold them into the mixture.
- Pour the mixture into a cake tin. Bake for 45 minutes. When the flan is cooked, the coconut will have risen to the surface, the surface will have formed a golden crust, and the whole thing will be firm.
- Melt the sugar in a non-stick pan. Meanwhile, heat the cream.
- When the sugar has turned a nice caramel color (if it's too light, the sauce won't have much character), turn off the heat and deglaze the caramel by whisking in the butter a little at a time. Stir well.
- Next, add the warm cream while stirring. Store at room temperature in a cold container or a plastic bottle with a spout.
Preparation time: 40 minutes
Cooking time: 45 minutes
Pour water into a dish large enough to hold the flan cake tin (for baking in a water bath). Place it in the oven. Preheat the oven to 150°C (300°F).
Pour the condensed milk into a bowl. Fill the empty can with semi-skimmed milk and transfer it to the bowl. Mix the two liquids well.
Add the beaten egg yolks and then the coconut. Mix again. Beat the egg whites until stiff peaks form. Gently fold them into the mixture.
Pour the mixture into a cake tin. Bake for 45 minutes. When the flan is cooked, the coconut will have risen to the surface, the surface will have formed a golden crust, and the whole thing will be firm.
