To taste a homemade flan is to walk through different eras and cultures. Yes, the flan is the traveling recipe that adapts to the different regions and times. The Romans already tasted this wonderful dessert, although they then knew him as itropatin/i. Later the French, in the seventh century, would call him flan as we know him of a lifetime. Subsequently, Spain would bring it to the American continent and, from there, a whole culinary adventure would begin, which still continues today.
| 🚻 10 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make sweet potato and coconut flan: |
| ½ sweet potato 1 can |
| ADDITIONAL CHARACTERISTICS: Cheap Cost, Bathroom Maria |
Ingredients to make sweet potato and coconut flan:
1. Kitchen the sweet potatoes until they are tender. To cook quickly, cut them in 2 or 4 parts. To verify when you should remove them, click a sweet potato with the fork, if it happens softly it is the time. Avoid cooking the sweet potatoes. Then, crush the sweet potatoes with the utensil of your preference, until you make a creamy consistency. You can add the butter at once and mix. Reserve at room temperature.
2. All willing at the work table! Remember after measuring the ingredients place any necessary utensil for the elaboration of this rich sweet potato and coconut flan. As for the eggs, throw them a little previously and place them in a container, reserve. Remember, the appropriate temperature to use eggs must be environment. If you usually keep them in the fridge, take them 30 minutes before using. Coconut milk can be replaced by coconut cream or extract the coconut milk, if you wish.
3. Use a bowl, empty all the ingredients inside and mix. The preparation must be homogeneous, since this greatly influences the final texture of the flan of sweet potatoes and coconut. On the other hand, the cornstarch or wheat flour is optional, its function is to give more consistency to preparation, however you can stop using it if you prefer. To measure coconut milk, use the can of empty condensed milk, since both both Ingredients must contain the same measure. To guarantee an ideal texture in Flan, you can help you with a utensil or kitchen assistant for this purpose. The important thing is that you mix very well, until you can perfectly unify all products.
4. Use the flanera or a pan to prepare the caramel. Empty the sugar inside the container, spray water to only moisten without exceeding. Kitchen over medium heat and, when it begins to bubble, it permeates the edges of the mold very carefully. Use a kitchen cloth and see the flanera slowly. When the caramel turns blondly, it will be ready! Never neglect the caramel because it may burn. After bubbling, the container always shakes where you cook, approximately every 3 minutes. You can perform this same step using a pan, you just have to be careful@ at the time of moving the candy to the flanera. Pour the flan dough on the caramel.
5. Inside a large pot, place the flanera. See you water to cover 1/3 of the flanera, cover the flanera and cook the flan in the water bath; If you don have a lid, use aluminum foil. The cooking time of the flan ranges between an hour and an hour and a half, sometimes even more. It is recommended every 30 minutes to verify how cooking will develop. When the time is completed, with a stick or knife, click the flan halfway. If the stick comes out clean, the flan is ready, if it does not let cook for a longer time. When the flan is made, remove the large casserole from the stove, let the saucepan refresh a little and then take out the flanera. Let it also stand at room temperature. Then, when the flanera is fresh, put it in the fridge and wait 4 or 8 hours to unmold.
6. Time to unmold! Calm@ is very easy. Remove the flanera from the fridge and wait for the atmosphere. When you have the right temperature, hold the flanera with your hands, wiggling a little side by side. Once you notice that the edges of the flan are loosen, you can unmold. For this last step, place a flat plate on top, large enough for the flan, turn and …, ready to be tasted! The texture of this sweet potato and coconut flan, and its combination of exotic flavors, make it a worthy dessert for great celebrations. Everyone will ask for the recipe! Try this dessert and share with us your experience and a photo. Enjoy the sensory trip!
