Kokosflan
Denne søde, cremet dessert bruger kun den solide kokoskrem, der findes øverst på konserveret usødet kokosmælk.
Kilde: Martha Stewart Living, juli 2007
portioner
ingredienser
Kørselsvejledning
Cooks Notes
Skud ikke kokosmælkens dåse inden åbningen; Skru blot den hvide creme ud med en ske og læg den i en målekop. Reserver kokosmælk til anden brug.
Mauricio
27.04.2023 @ 00:23
This sweet, creamy dessert uses only the solid coconut cream found on top of preserved unsweetened coconut milk. The recipe is from Martha Stewart Living, July 2007 and serves 8 portions. To make it, you will need sugar, water, unsweetened coconut cream, whole milk, coarse salt, eggs, pure vanilla extract, and toasted coconut flakes (optional). The recipe involves making a caramel, coating the ramekins with it, preparing a custard mixture with the coconut cream, milk, sugar, salt, eggs, and vanilla, pouring it into the ramekins, and baking them in a water bath until set. The flans need to cool and chill for at least 6 hours before unmolding and serving. This dessert is a delicious way to use coconut cream and impress your guests with a fancy-looking treat.