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!
MANGAR DE CôCO
This lightly sweet gelatin separates into two distinctly textured layers when it cools, adding a lovely depth to a unique dessert.
Provided by Maria Pereira
Yield Makes 8 (dessert) servings
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water and let stand 2 minutes to soften.
- Bring milk, 1 cup sugar, and 1/8 teaspoon salt to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Remove from heat and stir in gelatin mixture until dissolved. Stir in coconut milk until smooth and cool to room temperature, stirring occasionally, about 45 minutes.
- Beat egg whites with an electric mixer at medium-high speed until they just hold soft peaks. Beat in remaining 1/2 cup sugar, 1 tablespoon at a time, beating until whites hold stiff glossy peaks. Gently stir one third of egg-white mixture into coconut mixture with a whisk, then add remaining egg-white mixture, stirring to break up any lumps.
- Pour into bundt pan and chill, uncovered, until set, at least 4 hours.
- To unmold, gently separate gelatin from pan using a rubber spatula. Fill a large bowl with very warm water, then dip pan (do not submerge) in water 15 seconds. Invert a large plate over pan, then invert gelatin onto plate, gently lifting off pan.
COCONUT FLAN RECIPE
Coconut flan recipe makes the perfect summer dessert with just 5 ingredients. You can easily make it by blending most of the ingredients and then baking for about 45 minutes. It is smooth, custardy, and has a delicious tropical coconut flavor.
Provided by Denise Browning
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 350° F (180° C).
- In a nonstick medium skillet or saucepan, stir together sugar, water, and a few drops of lemon/ medium and cook over medium heat until sugar is melted and turns into an amber color (about 8-10 minutes). Make sure to not stir or disturb the mixture while cooking! Pour into an 8-inch round pan, quickly swirl the caramel around the bottom and sides of the pan to coat, and let sit for at least 3-5 minutes or until hardened.
- In a blender, combine sweetened condensed milk, coconut milk, eggs, and vanilla until smooth (and there are no visible traces of eggs), about 30-60 seconds. Pour the mixture into the pan.
- Prepare the bain-marie (water bath) by placing the flan pan into a 13×9-inch baking pan. Fill the outer pan with boiling water to halfway up the flan pan.
- Bake for 45 minutes or until the coconut flan is set and slightly jiggly. Transfer the flan pan to a wire rack for about 30 minutes. Then, place in the fridge for at least 4 hours or until the flan is chilled.
- To unmold, warm the bottom of the pan on a warm water bath for about 3-5 minutes and gently run a paring knife around the edges of the pan. Place a large plate over the pan and invert while holding tightly to unmold the flan.
- Top with coconut flakes for garnish. Chill until serving time!
Nutrition Facts : Calories 274 kcal, Carbohydrate 37 g, Protein 6 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 79 mg, Sodium 74 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving
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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