27.4.11

Ginger + Coconut Flan Recipe // What’s the difference between Flan and Crème Brulee?


How was everybody's Easter long weekend?... In this part of the world, we had a lot of rain during the whole weekend. But no matter! We decided to take advantage by doing some cooking.

However, I've received two lovely emails this week. One from Marcela from the lovely blog food travel and wine – BTW She is having a contest + great giveaway— and the other one from sweet K., who asked me: What’s the difference between Flan and Crème Brulee?  (Thank you! Marcela and K. for your lovely words. It’s always special to receive emails from any of you.) So to answer K.'s question, I've also decided to make a 'FLAVORED FLAN' by adding coconut + fresh ginger to the milk. But before we go to the recipe let's talk about the differences between Flan and Crème Brulee


     What’s the difference between Flan and Crème Brulee?

 

  •  They are both custards, but there’s a difference in texture and taste.

     

  • Crème brulee: has a more heavy-thick texture-flavor and it is made with heavy pouring cream, egg yolks and sugar. It's closer to a dense pudding.


  • While Flan:  is made with milk, whole eggs and sugar. And it has a more soft-delicate texture and flavor, it's like a creamy-caramel jello. Also, one thing to keep in mind is that Flan recipes will vary depending on each Latin- American country.  


    Any other thoughts on the subject? I would absolutely love to hear about it! Wish you all a nice and colorful rest of the week!!!

    GINGER + COCONUT FLAN  

    makes 6- 8

    For the caramel:
    1 cup sugar
    1 / 2 cup water

    For the flan:
    4 cups hot milk
    1 / 2 cup sugar
    6 medium eggs
    1 1/2 tsp. vanilla extract 
    1/2 C. Shredded Coconut** (or to taste)
    3 tsp. fresh ginger, grated (or to taste)
    2 Green Cardamom seeds

    **fresh or desiccated-whatever is available to you.

    Preparation:

    First preheat oven to 180 ° C / (350 F.)

    To prepare the caramel, place sugar and water in a medium saucepan and simmer, stirring, until sugar dissolves. Bring to a boil, reduce heat and let simmer 5 to 10 minutes until caramel is made turning its color turn from golden brown to dark brown. Remove from heat. Working quickly but-- at the same time being careful not to burn yourself-- pour hot caramel into molds and spread throughout the base.

    To prepare the custard, place milk, sugar, grated ginger and coconut in a saucepan. And slowly heat the milk– do not let the milk boil-- stirring occasionally until sugar dissolves and milk is hot.

    In a bowl beat eggs and vanilla essence for about 2 minutes, pour into hot milk mixture and stir. Strain the mixture into a container and divide the mixture into the coated ramekins /molds and place them in a baking dish (add extra shredded coconut on top if you like). Fill half of the baking dish with hot water and bake in bain—marie/ water bath for about 30 minutes or until a knife inserted in center of the custard comes out clean. Allow to cool, then refrigerate until ready to use. Serve by it self or with dulce de leche or whipped cream.

    * Before Serving + Tips:
    To remove the flan from ramekins/molds, run a knife around the edges of each of them. Place a plate over the ramekin and using both hands, invert both dishes-- shake it gently, If necessary carefully, so that the flan and the liquid sauce caramel- un-mold onto the platter. 
      
    *Flan can be serve warm or cool.

    *Flan can be made the night before. Just keep it in the refrigerator.
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