Ingredients with Measurements:
- 1 cup raspadura (grated panela)
- 1 cup coconut milk
- 1 cup whole milk
- 4 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup shredded coconut
Special equipment needed:
- Flan mold or baking dish
- Blender or whisk
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a saucepan, heat the raspadura, coconut milk, and whole milk over medium heat until the raspadura is completely melted. Remove from heat and let it cool down for a few minutes.
3. In a blender or whisk, beat the eggs, vanilla extract, and salt until well combined.
4. Slowly pour the milk mixture into the egg mixture, whisking constantly until everything is well combined.
5. Add the shredded coconut to the mixture and stir well.
6. Pour the mixture into a flan mold or baking dish.
7. Cover the mold or dish with aluminum foil and place it in a larger baking dish.
8. Fill the larger baking dish with hot water, making sure the water level reaches halfway up the sides of the flan mold or dish.
9. Bake for 50-60 minutes, or until the flan is set and a toothpick inserted in the center comes out clean.
10. Remove the flan from the oven and let it cool down to room temperature.
11. Once cooled, refrigerate the flan for at least 2 hours or overnight.
12. To serve, run a knife around the edges of the flan to loosen it from the mold or dish. Invert the flan onto a serving platter.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 10g
Cholesterol: 120mg
Sodium: 160mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugar: 21g
Protein: 6g
Substitutions for ingredients:
- Raspadura can be substituted with brown sugar or granulated sugar.
- Whole milk can be substituted with low-fat milk or almond milk.
- Shredded coconut can be substituted with coconut flakes or omitted altogether.
Variations:
- Add a tablespoon of rum to the mixture for a boozy twist.
- Top the flan with caramel sauce or fresh fruit before serving.
Tips and tricks:
- Make sure to whisk the egg mixture well to avoid lumps.
- Use a water bath to prevent the flan from cracking.
- Let the flan cool down completely before refrigerating to avoid condensation.
Storage instructions:
Store the flan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the flan, place it in the microwave for 30 seconds or until warm.
Presentation ideas:
Serve the flan on a decorative platter or individual dessert plates.
Garnishes:
Garnish the flan with fresh fruit or a sprinkle of shredded coconut.
Pairings:
Pair the flan with a cup of coffee or tea.
Suggested side dishes:
This flan is a dessert and can be served on its own.
Troubleshooting advice:
- If the flan cracks, it may have been overcooked or the oven temperature was too high.
- If the flan is too runny, it may not have been cooked long enough or the egg mixture was not whisked well.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Flan is a traditional dessert in many Latin American countries, including Colombia, where raspadura is a common ingredient.
Flavor profiles:
This flan has a creamy and sweet flavor with a hint of coconut.
Serving suggestions:
Serve the flan chilled for the best texture and flavor.
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Taste: Sweet, Creamy, Coconutty, Caramelized