It may be incredibly geeky, but I think the science of cooking is extremely interesting. For example, you can create a variety of dessert dishes depending on what you do with eggs, sugar, and cream. Ice creams, custards, and puddings all are a combination of eggs, sugar, and cream.
Today I feel like experimenting with an egg, sugar and cream treatment that will result in my favorite Spanish dessert, flan. To make the experiment even more exciting, I'll be making coconut flan. For the recipe, read more
1 cup sugar
4 large eggs
1 can (14 oz) unsweetened coconut milk
sea salt, to taste
fresh mango slices, for garnish
mint leaves, garnish
- Preheat oven to 350°F.
- Place 1/2 cup of the sugar in a small heavy saucepan over low heat. When sugar begins to melt, stir gently until it dissolves completely.
- Continue to cook, watching very carefully, until it turns a light brownish color then remove from heat immediately. Do not allow it to darken further as it will turn hard and unusable!
- Pour sugar evenly into four 8-oz or six 6-oz custard cups and set aside.
- Beat eggs in a medium mixing bowl. Set aside.
- Heat coconut milk with remaining sugar and salt until boiling.
- Add hot milk slowly to the eggs, whisking constantly.
- Gently pour into prepared custard cups. Place cups in a large baking pan and fill the pan around them 2/3 of the way with water.
- Bake 35–40 minutes or until centers are set.
- Remove and let cool slightly. Run a knife around the edges of the cups until you feel them loosen then invert onto plates.
- Serve warm or cold, garnished with fresh mango and mint leaves.