Coconut Flan
|
Author: Janet Hudson Status: published license cc-by tags: Flan, Readyfortheweekend, Oriental-Mex,
|
Share on TwitterCoconut and caramel, what could be better?
Caramel Syrup:
5 tablespoons brown sugar
3 tablespoons water
Flan:
⅔ cup medium-firm tofu (or use extra-firm silken tofu), crumbled
2 tablespoons raw sugar or white beet sugar
1 tablespoon of the syrup, above
¾ teaspoons coconut extract
Pinch of salt
2 ½ cups coconut milk
1 teaspoon agar powder or 2 tablespoons agar flakes
For caramel: Bring the water and sugar to a boil in a small saucepan with a heavy bottom, over low heat. Simmer uncovered for 5 minutes. Remove from the heat.
Flan: Place tofu, 1 tablespoon of syrup, 2 tablespoons sugar, coconut extract and salt in a blender and process. Set this aside and pour the remaining syrup evenly into the bottom of 6 custard molds.
Add the milk and the agar in a saucepan. Bring this quickly to a boil, stirring constantly, then reduce heat and simmer for 5 minutes. Continue stirring. Add this hot milk mixture to the ingredients in the blender and immediately blend it to a smooth cream. Stir down the bubbles. Pour the blended mixture into the dishes, skim off any remaining foam. Refrigerate them until serving time.
To unmold the puddings:
Dip the bottom of each mold briefly into boiling water, then remove the plastic wrap and turn upside down on a dessert plate. The pudding should slide out easily. Pour any syrup left in the bottom of the mold over the pudding. Garnish with coconut.
