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Sunday, March 17, 2013

I Still See & Hear The Beauty

Hello, friends.  I think it's very important to see and hear the beauty of everything around us, regardless of pain, hardship, and loss.  As I write these lines, I hear the birds singing outside my window.  I must admit, I hear it clearer now than before.  Every time I see seagulls flying, I see my son. I feel my son's essence in all the beautiful things in life.  Thank you, Andy for transmitting your bounty and love, it comforts me.

Today I will like to share a very special flan, Flan de Coco or Coconut Flan, it's divine and I have received many compliments.
Have a wonderful day, my friends and remember to always take a little time to hear the birds sing.  By the way, this is my 100th post!




                                                  Flan de Coco  (Coconut Flan)



Ingredients:                                                  Yield: 8 Servings

3 whole eggs

2 egg yolks

1 can evaporated milk

1 can condensed milk

1 tablespoon vanilla extract

2 tablespoon rum

1 7 ounce can coconut with syrup

Dry coconut flakes and maraschino cherries for garnish


Caramel

1 cup sugar


Directions:
Preheat oven to 350 degrees. Heat water in tea kettle, about 4 cups, for bain marie or water bath.
I used a loaf pan for my flan, but you can make round or square.  Make sure you have a larger pan that flan pan fits comfortably in.  I use a large roasting pan to pour water in.

I medium bowl, whisk first 6 ingredients; set aside.  Take a medium bowl and through mesh sieve, pour contents of  of coconut, pressing well with spoon and adding to egg mixture.  DO NOT ADD SYRUP.  SYRUP SHOULD BE DISCARDED.  Whisk well and set aside.

For caramel, in a small saucepan, heat sugar at low heat, stirring with wooden spoon until completely dissolves and turns into a beautiful amber color.  Be careful and cautious, caramel burns are the worse.

Pour caramel into flan pan; followed by egg mixture.  Do not stir.
Pour hot water into larger pan.  Place flan mixture inside large pan.  Bake for 1 hour.  Be careful removing flan pan from water pan.  Refrigerate overnight. With butter knife, separate edges, turn mold upside down and it will release into serving plate.  With spoon, pour all caramel and garnish with coconut flakes and maraschino cherries.


Enjoy!



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