Coconut-Espresso Crème Caramel
By Rozanne Gold
Photo by Terry Brennan
Food Styled by Lara Miklasevics
Food Styled by Lara Miklasevics
The velvety texture of this special flan results from scalding whole milk and coconut milk together before they’re added to beaten eggs. Infusing lemon peel in the warm coffee mixture adds a subtle and evocative flavor. You may omit the coconut extract for a gentler coconut taste and add an additional ½ teaspoon espresso to boost the coffee flavor.
Serves 6
¾ cup sugar
14 ounces unsweetened Thai coconut milk
1 cup milk
1 long strip lemon rind
2 teaspoons instant espresso powder
3 eggs
2 egg yolks
¼ teaspoon coconut extract
Preheat oven to 350°F.
Place six 6-ounce custard cups in a large pan (such as a paella or roasting pan) big enough to accommodate the cups comfortably.
Melt ½ cup of the sugar in a medium nonstick skillet over high heat, stirring constantly with a wooden spoon, until it becomes a dark brown liquid. When melted and smooth, pour equal amounts of hot caramel into the bottom of each custard cup. Let cool.
In a large saucepan, heat coconut milk and milk over moderate heat. Add remaining ¼ cup sugar, lemon rind, and espresso powder. Turn up heat to high and, whisking constantly, bring just to a boil. Lower heat and cook 1 minute longer. Remove from heat and cool 10 minutes. Remove lemon rind.
Put whole eggs and yolks in the bowl of an electric mixer. Beat until blended. Slowly add warm milk mixture and mix thoroughly on low speed (you do not want mixture to get frothy). Pour mixture into custard cups. Create a water bath by pouring boiling water halfway up sides of cups. Place pan in oven and bake 40 minutes until just firm. Remove from oven and remove cups from water bath. Let cool completely. Cover each with foil or plastic and refrigerate until very cold. (Can be made 3 days ahead.)
6 ISSUES (1 YEAR)
