Coconut Flan: It Jiggles!
By Jeanne Yeh
New year’s resolution: try cooking new things. Even if it jiggles disconcertedly and has a un-delicious name. Try saying flan very slowly: fl-AAAHHN. Doesn’t sound so yummy, right?
So, I opened up my spanking new Ferran Adrià cookbook, won in a yankee swap this holiday season. It’s awesome – extremely accessible with pictures, easy directions and not a hint of molecular gastronomy anywhere.
I more or less followed Adrià’s recipe for coconut flan but omitted the coconut flakes. Last time I made it, I did include the coconut flakes, but I wasn’t a huge fan of what the flakes did to the consistency of the flan and the way they floated to the top.
(filled 4 individual ramekins)
For the caramel:
- 2 tablespoons water
- 2.5 tablespoons sugar
- 2 eggs
- 1 cup coconut milk
- 2 tablespoons sugar
- 2 tablespoons grated coconut (optional)
- Preheat the oven to 350 degrees.
- Combine the sugar and water in a small saucepan on low to medium heat.
- The sugar mixture will begin bubbling. Keep boiling until the sugar mixture has browned to a dark caramel.
- Keep an eye on the caramel – it begins to darken amazingly fast, but burnt sugar is not in the recipe.
- As your caramel is cooking, begin the flan mixture.
- In a bowl, feverishly whisk the eggs together until it’s frothy.
- Add the coconut milk, sugar and coconut flakes (if you’re using).
- Whisk until combined and the sugar has dissolved.
- When the caramel is ready, pour the mixture into individual ramekins or any other mold. Last time, I used a bread tin. Worked out fine.
- Move quickly with the caramel. But don’t burn yourself, it’s painful and not fun.
- Cover the molds with foil. I conveniently forgot to do this until I was writing this post. But hey, no harm, no foul.
- Set your timer to 35 minutes or until the flan has set.
- Chill the flan for several hours, exercising extreme patience. Watch some bad crime TV, watch the dog sleep and then nap yourself…
- When the flan is ready to be served, loosen the edges with a knife. Put a plate on top of the ramekin and flip. Like with tortillas, remember to use conviction and speed. And it won’t hurt to pray to the flan gods.
- Admire your handiwork for a few minutes Then, delicately eat the flan with a little, baby spoon, belying the fact you really just want to shove the whole jiggling, wiggling flaaaahn in your mouth. (Keep your jokes to yourself, please.)