Jonna wrote about How Not to Make Flan , on her blog. She came by the house and shared some with us.It tasted like flan but was dense and heavy.Not a bad first effort.
I recently made this low carb ginger flan without the ginger. Husband says that I cannot call it a flan, he thinks it’s more like a mousse. Refrigerating it for 3 hours really does make a difference, but with one of the liquids being water, I shouldn’t have been surprised that it was a light weight rather than the heavy body of a good Cuban or Mexican flan.
I am going to try it again this time, I am using coconut milk instead of water. I bought a heavier crema 30% rather than the 20% most media cremas consist of. To humour Husband’s sensibilities, I am calling it coconut cream pudding.
You can make coconut milk from fresh coconuts but I haven’t seen the coconut vendor on his trici for awhile, which leaves either the supermarket or the Mercado. When you buy fresh coconut in the Mercado, the coconut man will open and peel the coco, presenting you with a white ball ready to grate or chop.In the supermarket you have to shell the coco yourself. I keep dessicated coconut meat on hand for those days when I want curry etc but am too lazy to walk to the Mercado. Homemade coconut milk from dried coconut is easy . Start by combining 1/2 cup dried coconut (not the sweetened kind you use for baking) with 1 cup of boiling water. Let it sit until it cools a bit and then pulse in the blender. If it’s really hot when you pulse it, the lid pops off the blender, scalding you and spraying everything with hot liquid and coconut. So pulse it a few times before you liquefy and hold the lid down. Let it sit for 20 minutes to half an hour before you strain it.