BRAZILIAN COCONUT FLAN WITH PLUM SAUCE (MANJAR BRANCO)
Provided by Olivia's Cuisine
Time 12h20m
Number Of Ingredients 9
Steps:
- Combine the coconut milk and cornstarch in a large pot, whisking until the cornstarch is dissolved. Then, add the remaining ingredients and bring it to the stove, over medium low heat. Cook, stirring constantly (yeah, sorry!) until thickened and you start to see the bottom of the pan when you stir. That will probably take anywhere from 20 to 30 minutes!
- Run a bundt pan (or mini bundt pans for individual versions) under cold water, so it's wet when you pour the cream. That will help you release the flan later on.
- Transfer the cream to the wet pan and let it cool at room temperature. Then, refrigerate for at least 12 hours.
- Combine all the ingredients in a saucepan. Cook over medium low heat until it reduces and thickens into syrup consistency, about 10 minutes. Remove from heat and let it cool in the fridge.
- When ready to serve, turn the bundt pan into a serving platter to unmold the flan. You shouldn't have any problems if you wet your pan before pouring the cream, but you can run a butter knife along the edges to be safe.
- You can spoon some of the sauce over the flan or serve it white with the sauce on the side!
- Enjoy!
TEMBLEQUE PUERTO RICAN COCONUT PUDDING
My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.
Provided by Joanne Guzman
Categories World Cuisine Recipes Latin American Caribbean
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
- Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
- Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 38.5 g, Fat 27.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 24.7 g, Sodium 98 mg, Sugar 25 g
MANJAR (DULCE DE LECHE) FROM SCRATCH
This is one hundred percent Chilean. It is a sort of caramel that can be found everywhere in Chile. Actually, most pastrymaking in my country has manjar in it. The truth is that one can eat manjar anytime during the day and in many different ways: with bread, cheese, cookies and, my favorite, with meringue. Some of my foreign friends love it, some others hate it, so I guess you must give it a try and judge then.
Provided by Makka
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h35m
Yield 16
Number Of Ingredients 4
Steps:
- Bring milk, sugar, and vanilla extract to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue cooking, and continuously stirring until the milk has thickened and turned a caramel color, about 1 hour or more.
- Stir in baking soda. Continue cooking until the caramelized milk has reached a pudding consistency. Pour manjar into a bowl and cool completely in the refrigerator.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 15.3 g, Cholesterol 6.1 mg, Fat 2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 44.1 mg, Sugar 15.3 g
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