Ingredients with Measurements:
- 1 can of condensed milk (14 oz)
- 1 can of coconut milk (13.5 oz)
- 1 cup of whole milk
- 1 cup of shredded coconut
- 1 cup of sugar
- 1 cup of water
- 6 eggs
- 1 tsp of vanilla extract
- 1/4 tsp of salt
Special Equipment Needed:
- 9-inch cake pan
- Large mixing bowl
- Whisk
- Saucepan
- Blender
- Aluminum foil
Step-by-Step Instructions:
Manjar Branco:
1. In a blender, blend the shredded coconut with 1 cup of whole milk until smooth.
2. In a saucepan, mix the blended coconut milk, 1 can of condensed milk, and 1 can of coconut milk.
3. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil.
4. Reduce the heat to low and cook for another 10 minutes, stirring occasionally.
5. Pour the mixture into a 9-inch cake pan and let it cool to room temperature.
6. Cover the pan with aluminum foil and refrigerate for at least 2 hours or until firm.
Coconut Flan:
1. Preheat the oven to 350°F.
2. In a saucepan, mix 1 cup of sugar and 1 cup of water.
3. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture turns into a caramel color.
4. Pour the caramel into a 9-inch cake pan and swirl it around to coat the bottom and sides of the pan.
5. In a large mixing bowl, whisk 6 eggs, 1 tsp of vanilla extract, and 1/4 tsp of salt.
6. Add 1 can of condensed milk and 1 can of coconut milk to the egg mixture and whisk until well combined.
7. Pour the mixture into the caramel-coated pan.
8. Place the pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the flan pan.
9. Bake for 50-60 minutes or until the flan is set.
10. Remove the flan from the oven and let it cool to room temperature.
11. Cover the pan with aluminum foil and refrigerate for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Total time: 3 hours and 30 minutes
Temperature:
Manjar Branco: Refrigerate
Coconut Flan: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 18g
Saturated Fat: 13g
Cholesterol: 155mg
Sodium: 210mg
Carbohydrates: 59g
Sugar: 57g
Protein: 9g
Substitutions for ingredients:
- Shredded coconut can be substituted with coconut flakes or desiccated coconut.
- Whole milk can be substituted with skim milk or almond milk.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the Manjar Branco mixture for added texture.
- Add 1 tsp of cinnamon or nutmeg to the Coconut Flan mixture for a spicy twist.
- Substitute the coconut milk with heavy cream for a richer flan.
Tips and Tricks:
- To prevent the caramel from burning, stir constantly while cooking.
- To check if the flan is set, insert a toothpick in the center. If it comes out clean, the flan is ready.
- To remove the flan from the pan, run a knife around the edges and invert it onto a serving plate.
Storage Instructions:
- Store the Manjar Branco and Coconut Flan in separate airtight containers in the refrigerator for up to 5 days.
Reheating Instructions:
- The Manjar Branco can be eaten cold, but the Coconut Flan can be reheated in the microwave for 30 seconds or in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the Manjar Branco and Coconut Flan on separate plates or combine them on one plate for a layered dessert.
- Garnish with toasted coconut flakes or fresh fruit, such as sliced strawberries or mangoes.
Pairings:
- Serve with a cup of coffee or tea for a sweet and satisfying dessert.
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate cake
Troubleshooting Advice:
- If the caramel hardens too quickly, reheat it over low heat until it becomes liquid again.
- If the flan is not set after 1 hour of baking, cover the pan with aluminum foil and bake for an additional 10-15 minutes.
Food Safety Advice:
- Make sure to cook the Manjar Branco and Coconut Flan to the recommended temperature to avoid foodborne illness.
- Store the leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food History:
- Manjar Branco is a traditional Brazilian dessert made with coconut milk and condensed milk.
- Flan originated in Spain and is a popular dessert in Latin America.
Flavor Profiles:
- Manjar Branco has a creamy and sweet coconut flavor.
- Coconut Flan has a rich and creamy texture with a caramelized sugar flavor.
Serving Suggestions:
- Serve the Manjar Branco and Coconut Flan together for a delicious and unique dessert.
- Top with fresh fruit or whipped cream for added flavor.
Related Categories
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Region: Brazilian
Taste: Sweet, Creamy, Coconutty, Caramelized