Coconut Flan Recipe - Creme Caramel - In The Kitchen With Jonny Episode 160 скачать в хорошем качестве

Coconut Flan Recipe - Creme Caramel - In The Kitchen With Jonny Episode 160

SUBSCRIBE HERE:    / @inthekitchenwithjohnny   Where else can you find me!? FACEBOOK:   / kitchenwithjonny   INSTAGRAM:   / jonny.photos   TWITTER:   / jonnymejia23   SNAPCHAT: yonny10 Ingredients: Caramel: 1/2 cup of sugar 3 Tbsp water For the flan: 5 eggs 1/3 cup sweetened condensed milk 1/2 cup evaporated milk 1 (13.5 oz) can coconut milk 1 (15 oz) can cream of coconut 1 tsp vanilla extract or coconut extract 1/4 tsp salt Toasted shredded coconut INSTRUCTIONS 1. Preheat oven to 350°F/180°C. In a small sauce pan over medium high heat, add the sugar and water, stir until the sugar and water are combined, cook until the mixture turns into a yellow-orange (amber) color. Remember not to stir during this process, you can swirl the pan instead. Mine took 10 minutes to cook. 2. Add the caramel into a baking pan (I used a 9 inch cake pan) and instantly till the pan to coat the entire bottom. Set aside. 3. For the flan, add all the ingredients (except shredded coconut) in a blender and blend until creamy and smooth. If you don't have a blender you can take a large bowl, and a whisk and mix everything together until smooth and creamy. 4. Place the pan with the caramel in a larger baking pan, pour flan mixture over the pan with caramel, cover with aluminum foil, fill the larger pan with hot boiling water half way the smaller baking pan. Bake for 1 hour and 25 minutes or until a knife inserted in the center comes out clean. Remove flan from the oven and place it in fridge for a minimum of 4 hours or overnight! 5. Once the flan has chilled in the fridge, run a knife around, place a large plate or platter on top the flan and flip. Top with toasted shredded coconut. NOTE: I baked my flan covered for 1 hour and uncover for 25 minutes. creme caramel , caramel pudding , coconut flan , flan de coco , how to make flan , como hacer un flan