{Chocolate Coffee Pot de Creme} – Crema de ciocolata si cafea

chocolate coffee pot de creme

Happy (end of) October, everyone! We’ve been having such a lovely weather here the last couple of days. It’s just perfect for long walks in the park, snuggled up under a blanket or drinking hot tea or enjoying a cookie and a glass of milk. If you add a good book in between, you could easily call this pure happiness. Oh wait, I totally forgot about baking – turning on the oven these days is pure pleasure. The warmth and the scents coming out of the oven are perfect to set up the mood for a great autumn day.

I’ve been craving for a chocolate coffee desserts for ages now and when I realized I had some leftover heavy cream in the fridge, I knew what I was going to make. Pot de cremes refer to the dessert itself, but also to the pots it is being baked in. It’s a French dessert that has a custard like consistency, but it’s looser than creme brulee or creme caramel, therefore it must be served from the pots. The main ingredients are milk, cream and egg yolks and this base can be flavored with chocolate, vanilla, coffee, caramel, citrus zest or flowery flavors. The sky is the limit!

chocolate coffee pot de creme

Due to its simplicity, the key to a great chocolate coffee pot de creme is great quality ingredients, starting with a rich heavy cream and dark chocolate of at least 70% cocoa content. The coffee is optional, you can easily replace it with citrus zest or just a touch of vanilla, although for the latter option, you better consider adding more chocolate as well.

Chocolate coffee pot de creme is a delicate dessert that gets addictive after the first teaspoon. The texture is so creamy and so rich that your taste buds will be asking for another spoonful of happiness… then another.. and another.

{Chocolate Coffee Pot de Creme}
 
Author:
Serves:: 4-6 ramekins
Ingredients:
  • 400ml heavy cream
  • 100ml whole milk
  • 80g white sugar
  • 2 teaspoons instant cofee
  • 100g dark chocolate, chopped
  • 5 egg yolks
  • 1 pinch salt
  • ½ teaspoon vanilla extract
Directions:
  1. Arrange the ramekins in a deep dish baking pan and place aside.
  2. Bring the milk and sugar to the boiling point then remove from heat and stir in the chocolate. Mix until melted and smooth then stir in the coffee and mix well.
  3. Add the cream and give it a quick mix then stir in the egg yolks, salt and vanilla.
  4. Pour the mixture into your prepared ramekins.
  5. Pour hot water in the deep dish baking pan around the ramekins until it cover the ramekins ¾.
  6. Place in the preheated oven at 320F for 30 minutes or until the center looks slightly wobbly. Allow to cool in the hot water before serving.

chocolate coffee pot de cremeROMANIAN

Toamna si-a intrat in drepturi cu racoarea diminetii si soarele cu dinti. Si totusi, vremea a fost placuta, perfecta pentru plimbari lungi si stat pe canapea cu o cana de ceai cald si un fursec. O carte buna ar completa tabloul nemaipomenit de bine, dar si coptul face asta la fel de bine. Sa dai drumul la cuptor acum e o placere – caldura, arome intense si atmosfera atat de placuta din bucatarie fac bine sufletului, iti reincarca bateriile si te pun pe picioare cum nimic altceva o face.

Desertul de astazi e unul extrem de simplu, unii ar zice chiar banal. Dar el straluceste prin simplitatea lui, cheia fiind folosirea unor ingrediente de calitate. Smantana pentru frisca si ciocolata buna sunt esentiale pentru o crema fina, delicata, cu aroma subtila de cafea si o textura care te face sa mai ceri inca o portie. Cafeaua insa nu este obligatorie – o puteti inlocui cu vanilie din belsug, coaja de citrice, levantica, trandafir sau pur si simplu adaugati mai multa ciocolata.

Pot de creme e un desert de origine frantuzeasca, asemanator celebrelor creme caramel sau creme brulee, cu toate ca nu e atat de inchegat ca acestea din urma, neputand fi rasturnat pe o farfurie. Se serveste obligatoriu din formele in care a fost copt, adesea cu frisca deasupra sau fructe proaspete din belsug.

Ingrediente:

  • 400ml smantana pentru frisca
  • 100ml lapte integral
  • 2 lingurite cafea instant
  • 100g ciocolata neagra, tocata
  • 5 galbenusuri
  • 80g zahar alb
  • 1 praf de sare
  • 1/2 lingurita extract de vanilie

Mod de preparare:

  1. Pregatiti 4-6 ramekins si asezati-le intr-o tava adanca pentru ca le veti gati pe bain marie mai tarziu.
  2. Aduceti laptele si zaharul la punctul de fierbere, apoi luati de pe foc si adaugati ciocolata si cafeaua. Amestecati bine pana la omogenizare apoi incorporati smantana pentru frisca, galbenusurile, un praf de sare si vanilia.
  3. Turnati amestecul in ramekins apoi umpleti tava cu apa fierbinte, avand grija sa acoperiti ramekins 3/4 cu apa.
  4. Puneti in cuptor si coaceti la 160C pentru 30 minute sau pana centrul arata usor inchegat. Lasati sa se raceasca in apa fierbinte.
  5. Se servesc in forme, cu fructe sau frisca deasupra.

chocolate coffee pot de creme

{Mere umplute cu fructe uscate} + Concurs

mere umplute-1b

Luna octombrie este luna in care Green Sugar implineste 5 ani de cand ne ofera deserturi si bauturi fara calorii, dar cu gustul bine cunoscut de dulce. Pentru a sarbatori cei 5 ani, s-au hotarat sa inceapa o campanie prin care noi toti sa cantam La Multi Ani, asa ca iata-ma sarbtorind cu ce altceva decat un desert. Am mizat pe simplitate de aceasta data si din multitudinea de optiuni pe care am avut-o, m-am oprit la aceste mere umplute cu fructe uscate, acoperite apoi cu un topping crocant de fulgi de ovaz, unt si Green Sugar. E o reteta extrem de simpla in esenta, dar perfecta pentru anotimpul in care ne aflam si numai potrivita pentru o campanie care isi propune sa promoveze deserturi mult mai sanatoase decat cele traditionale, cu mai putine calorii si fara zahar rafinat.

La multi ani, Green Sugar!

++Pentru concurs, cititi mai jos++

mere umplute-1-2b

Ingrediente:

Mere umplute:

  • 6 mere
  • 1/2 cana stafide aurii
  • 2 linguri merisoare uscate
  • 2 linguri caise uscate tocate
  • 2 linguri Green Sugar
  • 2 linguri rom brun

Topping crocant:

  • 50g fulgi de ovaz
  • 25g faina integrala
  • 25g Green Sugar
  • 20g miez de nuca macinat
  • 50g unt, cuburi
  • 1 praf de sare
  • 1 cana cidru de mere

Mod de preparare:

Mere umplute:

  1. Cu grija, curatati merele de cotor, lasand pulpa si coaja intacta. Stropiti merele cu zeama de lamaie pentru a preveni oxidarea.
  2. Pentru umplutura, combinati fructele uscate, Green Sugar si romul brun intr-un bol. Lasati sa infuzeze pentru 30 minute cel putin.
  3. Umpleti fiecare mar cu amestecul de fructe uscate si asezati merele intr-un vas adanc pentru cuptor.

Topping crocant:

  1. Pentru topping, combinati toate ingredientele intr-un bol si amestecati bine cu varfurile degetelor pana obtineti un amestec nisipos, lipicios.
  2. Cu grija, presati o mana din acest amestec peste fiecare mar asezat in tava.
  3. Turnati cidrul de mere in tava si coaceti in cuptorul preincalzit la 180C pentru 30-40 minute sau pana merele devin moi.
  4. Lasati sa se raceasca inainte de servire.

In plus, va mai propun alte doua retete realizate cu Green Sugar care mie una mi-au placut la nebunie: Tort cu mousse de ciocolata si Tort Vegan cu ciocolata

Concurs

Si pentru a sarbatori cum se cuvine, Pastry Workshop si Green Sugar va ofera sansa sa castigati un borcan de indulcitor Green Sugar si un bol. Tot ce trebuie sa faceti este sa dati Share/Distribuie acestei postari, apoi sa comentati la aceasta postare cu numele si linkul spre Share-ul de pe Facebook. Persoana care aduna cele mai multe Likeuri la aceasta postare pe wallul propriu, castiga premiul de mai jos, plus o mica surpriza din partea Pastry Workshop. Mult succes! Concursul se incheie pe 15 octombrie.

mere umplute-1-5

 

{Kaiserschmarrn} – Clatite sparte

Kaiserschmarrn

Kaiserschmarrn, also known as torn pancake, scrambled pancake, shredded pancake or Emperor’s Mess, is an Austrian warm dessert first served to the Emperor Franz Joseph I of Austria. There’s more than one story related to the appearance of this dessert, but the most famous one is connected to the Emperor’s wife, Elizabeth of Bavaria (also known as Sisi) – concerned about her waistline, she ordered the imperial chef to bake only light desserts, but when she was offered this particular pancake, she found it too rich and refused to eat it. It is then that her husband, Emperor Franz, tasted it and liked it so much that he ate her portion too.

But regardless of its true origin or story, Kaiserschmarrn is simple and comforting dessert that consists of a caramelized pancake made with eggs, milk, flour, a touch of sugar and raisins (optional). The ready-made batter is cooked in plenty of butter, shredded into smaller pieces and caramelized then topped with a fruit compote, the most common ones being plum or apple.

plum compote

I found Kaiserschmarrn to be very therapeutic. I’ve been feeling rather down and totally uninspired when it came to baking for the last couple of weeks, plus time wasn’t really my friend with moving to a whole new town, sending my little man to school and so on. But then my mum bought these beautiful, ripe plums and here I was, whipping up the batter just 1 hour later. It was so calming and relaxing – the mixing and folding part, the baking, the scent in the kitchen and the color of the boiling plum compote totally lifted up my spirit. Then I tasted this torn pancake and things got even better – the rich, buttery taste is perfectly complemented by the tangy, zesty plum compote and you will be asking for a second portion, much like the Emperor did.

{Kaiserschmarrn} - Clatite sparte
 
Author:
Serves:: 2-4 servings
Ingredients:
Kaiserschmarrn:
  • 4 eggs, separated
  • 2 tablepsoons white sugar
  • 250ml whole milk
  • 125g all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup golden raisins
  • ¼ cup dark rum
  • 3 tablespoons butter for frying
  • Powdered sugar
Plum compote:
  • 500g plums, pitted and quartered
  • 70g white sugar
  • 1 cinnamon stick
  • 1 star anise
  • 2 orange peels
  • Juice from 1 large orange
Directions:
  1. Combine the raisins and rum in a bowl or mug and place in the fridge to soak up for a few hours, preferably overnight.
  2. Mix the egg yolks, sugar, milk and flour in a bowl.
  3. WHip the egg whites with salt until fluffy and stiff. Fold them into the batter using a spatula.
  4. In the end, add the raisins if you're using any.
  5. Heat 2 tablespoons of butter in a large pan over medium flame. Pour the batter in the hot pan and lower the heat. Cover with a lid and cook for 5-7 minutes until golden then carefully flip it over.
  6. Cut the pancake into smaller pieces then sprinkle with powdered sugar and add the remaining butter. Continue cooking for 5 minutes, stirring occasionally to ensure an even cooking.
Plum compote:
  1. Combine all the ingredients in a saucepan.
  2. Place over medium flame and cook for 10-15 minutes until softened and thickened.
  3. Serve the pancakes topped with a sprinkle of powdered sugar and plenty of plum compote.
Notes
The raisins and rum are optional- I didn't use any this time.

KaiserschmarrnROMANIAN

Cu toate ca nu mi-a fost prieten in ultimul timp… astazi m-am mobilizat si am facut un desert la care visam de mult timp si care parca m-a readus pe linia de plutire. Kaiserschmarrn, cunoscut si sub denumirea de clatite sparte sau Dezordinea Imparatului, e un desert cald, cu oua si unt, servit cu un compot delicios de prune (sau mere in unele cazuri). E un desert de sezon care pe langa gust divin, are si o istorie interesanta. De fapt, exista mai multe povesti ori legende care incearca sa explice aparitia acestui desert. Una dintre ele spune ca regina Elizabeta de Bavaria, cunoscuta si sub numele de Sisi, i-ar fi ordonat bucatarului regal sa gateasca doar deserturi usoare care sa nu-i influenteze in niciun fel silueta. Bucatarul a facut acest desert si l-a dus reginei sa guste, dar aceasta nu l-a considerat a fi un desert potrivit pentru silueta ei (nu e un desert dietetic, clar, nu stiu ce o fi gandit bucatarul) si a refuzat sa manance. Insa imparatul Franz Joseph I l-a gustat si i-a placut atat de mult incat a mancat si portia reginei. O alta poveste spune cum ca un bucatar ar fi ars usor o clatita si pentru a-si ascunde greseala, a rupt-o bucati si a pudrat-o cu zahar, apoi a acoperit-o cu gem de prune, atat pentru decor cat si pentru gust, iar imparatului i-a placut atat de mult incat i-a ramas denumirea Kaiserschmarrn care se traduce chiar prin debandada, dezordinea, ravaseala imparatului.

Kaiserschmarrn

Cert e ca, indiferent de istorioara din spate, acest desert e perfect pentru toamna si numai bun pentru folosit fructe care stau in cos deja de cateva zile. Practic nu aveti nevoie decat de oua, lapte, faina si cateva fructe proaspete si desertul e deja pe jumatate facut. In plus, prune sau mere gasiti din plin in aceasta perioada a anului, asa ca ce mai asteptati?!

Ingrediente:

Kaiserschmarrn:

  • 4 oua, separate
  • 2 linguri zahar alb
  • 250ml lapte integral
  • 125g faina alba, cernuta
  • 1/4 lingurita sare
  • 1/4 cana stafide aurii + 1/4 cana rom (optional)
  • 3 linguri de unt
  • Zahar pudra

Compot de prune:

  • 500g prune, fara samburi
  • 2 bucati coaja de portocala (fara partea alba)
  • Sucul de la o portocala mare
  • 70g zahar
  • 1 baton scortisoara
  • 1 stea anason

Mod de preparare:

Kaiserschmarrn:

  1. Combinati stafidele si romul intr-un bol si dati la rece cateva ore pentru a hidrata stafidele. Eu nu am pus stafide de aceasta data, sunt optionale.
  2. Amestecati galbenusurile, zaharul, kaptele si faina intr-un bol.
  3. Mixati albusurile si sarea intr-un alt bol pana obtineti o spuma ferma. Incorporati aceasta bezea in baza de galbenus si faina, folosind o spatula si miscari usoare.
  4. Adaugati si stafidele inmuiate in rom daca folositi.
  5. Topiti 2 linguri de unt intr-o tigaie mare si turnati blatul in tigaie.
  6. Acoperiti cu un capac si coaceti 5-7 minute pe foc mic spre mediu, pana clatita devine aurie si incepe sa creasca.
  7. Folosindu-va de o spatula, intoarceti clatita cu grija apoi rupeti-o in bucati mai mici. Pudrati cu putin zahar pudra si adaugati si restul de unt. Continuati sa prajiti pana bucatile de clatita devin aurii.

Compot de prune:

  1. Combinati toate ingredientele intr-un vas si fierbeti pentru 10-15 minute pe foc mediu pana compotul e gros, consistent si fructele moi.
  2. Nu mai aveti de facut decat sa serviti clatita sparta cu putin zahar pudra si compot de prune din belsug. Sa aveti pofta!

Kaiserschmarrn

Kaiserschmarrn

{Orange Roasted Pears with Homemade Ricotta and Cinnamon Streusel}

orange roasted pears

Inspiration comes from simple things, comes from a beautiful ingredient you buy at the market, something you see in the park, something my child says in his witty, funny, cute way, from a gorgeous picture I might see online, a commercial or ad, an idea someone throws at me or from a plate or food prop I happen to stumble on in a store. The latter is just what happened with this dessert. I  found an amazing store with all sorts of gorgeous plates, glasses and other cool kitchen gadgets.. And there were these beautiful, tall, dark glasses almost calling my name, waiting to be taken home.. It was love at first sight, I knew right away what dessert I was going to make to complement the beauty of these glasses. I wanted something decadent, flavorful, rich, buttery, but also something I could call comfort food. And that’s how these orange roasted pears with homemade ricotta and cinnamon streusel were born.

The first flavor that comes through when first tasting this dessert is cinnamon. But then orange kicks in and it all lingers on your palate when the ricotta and cream begins melting in your mouth. Just a drizzle of honey makes this dessert even richer and it completes this autumnal array of ingredients and flavors like nothing else ever could!

{Orange Roasted Pears with Homemade Ricotta and Cinnamon Streusel}
 
Author:
Serves:: 4 servings
Ingredients:
Orange Roasted Pears:
  • 4 medium size pears
  • 2 large oranges, juiced
  • 2 tablespoons white sugar
  • 2 tablespoons dark brown sugar
  • 2 cardamom pods, crushed
  • 1 teaspoon orange zest
Homemade Ricotta:
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 lemon, juiced
Cinnamon Streusel:
  • 150g all-purpose flour
  • 3 tablespoons dark brown sugar
  • 1 teaspoon cinnamon powder
  • 1 pinch salt
  • 75g butter, chilled and cubed
You will also need:
  • ½ cup heavy cream, whipped
  • Honey to drizzle
Directions:
Orange Roasted Pears:
  1. Mix the orange juice, the two types of sugar, cardamom pods and orange zest in a deep dish baking pan.
  2. Carefully peel the pears and cut them in half. Remove the core and place the pears in the liquid you mixed above.
  3. Cook in the pre-heated oven at 350F - 180C for 30-35 minutes until the liquid is reduced and the pears are golden.
Homemade Ricotta:
  1. Mix the milk and cream in a saucepan and place over low flame. Heat the mixture up to 85C (if you don't have a theremometer, just make sure it's hot, but not as hot as to burn your finger). Turn the heat off and add the lemon juice. Mix a few times then allow to rest for 5 minutes.
  2. Strain through a very fine sieve lined with a cheese cloth and allow to drain for about 2 hours.
Cinnamon Streusel:
  1. Mix the flour, sugar, cinnamon and salt in a bowl. Add the butter and mix until grainy then spread the mixture in a baking tray lined with parchment paper.
  2. Bake for 7-10 minutes in the pre-heated oven at 350F -180C just until golden, crisp and fragrant.
To finish the dessert:
  1. Take 4 tall glasses and spoon part of the cinnamon streusel in. Add a dollop of ricotta and place 2 halves of pear on top. Finish off with a dollop of whipped cream and a drizzle of honey.
  2. Serve right away.

orange roasted pearsROMANIAN

Inspiratia vine din lucrurile simple, din ingredientele proaspete pe care le gasesc la piata, din zambetul si ideile piciului meu, din ceva ce am vazut in parc, din vreo fotografie pe care o vad online, din specificul anotimpului in care ne aflam, insa astazi totul a pornit de la un pahar! Da, de la acest pahar cu picior peste care am dat din intamplare intr-un magazin si care mi s-a parut atat de elegant si frumos incat a trebuit sa-l cumpar.

Mi-am dorit sa fac un desert decadent, dar nicidecum ciocolatos, un desert tomnatic, abundent in arome intense si ingrediente delicate, dar care sa ma duca cu gandul la un gen de comfort food. Si asa am ajuns la aceste pere coapte in sirop de portocale cu ricotta facuta in casa si streusel de scortisoara. Nu putea sa lipseasca mierea care intregeste intreg tabloul cu dulceata ei delicata.

In mod cert nu e un desert dietetic – ricotta cremoasa, frisca si mierea nu permit asta, dar e un desert care merita facut daca va doriti sa intampinati toamna cu zambetul pe buze. De fapt, daca ma gandesc bine, e desertul prin intermediul caruia incerc sa fac pace intre sufletul meu si acest nou anotimp pe care inainte sa-i descopar abundenta de fructe si legume, il uram din toti rarunchii… E toamna iar, in suflete si parcuri, dar nu o s-o las sa-mi strice buna dispozitie si cheful de munca!

Ingrediente:

Pere coapte in sirop de portocale:

  • 4 pere coapte, dar ferme
  • Sucul de la 2 portocale mari
  • 1 lingurita coaja de portocala
  • 2 linguri zahar brun
  • 2 linguri zahar alb
  • 2 pastai de cardamom, usor zdrobite

Ricotta de casa:

  • 3 cani de lapte integral
  • 1 cana smantana pentru frisca
  • Sucul de la 1 lamaie

Streusel de scortisoara:

  • 140g faina alba, cernuta
  • 1 praf de sare
  • 75g unt rece, taiat cuburi
  • 3 linguri zahar brun
  • 1 lingurita scortisoara
  • Veti mai avea nevoie si de: 1/2 cana smantana pentru frisca (batuta) si miere

Mod de preparare:

Pere coapte in sirop de portocale:

  1. Combinati sucul de portocale, coaja de portocala, zaharul alb si zaharul brun si pastaile de cardamom intr-o tava putin mai adanca.
  2. Curatati cu grija perele de coaja si taiati-le in jumatate. Inlaturati cotorul si puneti jumatatile de para in siropul de portocale.
  3. Coaceti pentru 30-35 minute in cuptorul preincalzit la 180C. Lasati sa se raceasca.

Ricotta de casa:

  1. Combinati laptele si smantana intr-un vas si puneti pe foc mic. Infierbantati la 85C (daca nu aveti termometru, incalziti pana la punctul in care e fierbinte, dar nu va arde pielea) apoi stingeti flacara si adaugati zeama de lamaie.
  2. Lasati amestecul deoparte 5 minute apoi strecurati printr-o sita fina tapetata cu o panza pentru branza.
  3. Lasati sa se scurga bine pentru 2 ore.

Streusel de scortisoara:

  1. Combinati faina, sarea, zaharul si scortisoara intr-un bol.
  2. Adaugati untul si amestecati usor cu varfurile degetelor pana obtineti o compozitie nisipoasa.
  3. Intindeti amestecul intr-o tava tapetata cu hartie de copt si coaceti 7-10 minute pana devine auriu si aromat. Lasati deoparte sa se raceasca,

Pentru a finisa desertul:

  1. Puneti 1-2 linguri de streusel intr-un vahar. Acoperiti cu 1-2 linguri de ricotta, apoi asezati 2 jumatati de para si 1 lingura de frisca. Mierea e ceea ce lipseste acestui desert pentru a atinge perfectiunea!
  2. Sa aveti pofta!

orange roasted pears

{Coconut Flan} – Flan cu lapte de cocos

caramel flan

I have a weakness for coconut, whether it’s coconut milk, shredded coconut or fresh coconut. I’d say that after chocolate, butter and milk or cream, coconut milk and shredded coconut are the two ingredients that I have in my cupboards at all times. There’s something about the delicacy of coconut that makes me wanna go back to it as often as possible. I find it irresistible paired with chocolate, raspberries or strawberries and I often buy it fresh just to chew on it as a snack. The richness and smoothness of fresh coconut is sublime, but I love coconut milk just as much.

As I opened the fridge the other day, there it was – a can of coconut milk – next to it there was a can of sweetened condensed milk and a spark was lit. What if I made some sort of flan or creme caramel that includes both of them?! I thought about the taste of coconut and caramel together for a second and the next thing I know I was already making caramel and preparing my mini flan molds. I knew it was going to taste great, but wasn’t expecting to be this intense. You can definitely feel the flavor of coconut as you take spoonfuls of flan.. it lingers on your palate together with the caramel sauce formed in the molds. The caramel sauce simply drips off the flan and adds extra richness and sweetness. To finish the flans I though a sprinkle of shredded coconut or coconut flakes and some spun sugar is all these flan ever need and I was right. The simplicity of this dessert is what makes it this good! It tastes great, it looks amazing, it’s delicate and creamy, yet rich and intense, it’s all you can ask for from a dessert that focuses on coconut.

coconut flan

{Coconut Flan}
 
Author:
Serves:: 4-6
Ingredients:
  • 6 medium size eggs
  • 1 can (300ml) sweetened condensed milk
  • 1 can (400ml) coconut milk
  • ½ cup heavy cream
  • 1½ teaspoons vanilla extract
  • 1 pinch salt
  • 200g sugar
  • 70ml water
Directions:
  1. Pre-heat your oven to 330F - 165C.
  2. Prepare 4-6 ramekins (depending on their size) by placing them in a deep dish pan.
  3. Combine the sugar and water in a saucepan and place over medium flame. Cook until it begins to caramelize, washing down the sides of the saucepan with a brush dipped in cold water.
  4. When the sugar reaches a golden amber color, remove from heat and pour into your prepared ramekins, swirling them around to coat the bottom and sides of the ramekins with caramelized sugar. Work carefully as the caramel is incredibly hot! Place aside.
  5. Mix the eggs, condensed milk, coconut milk, cream, vanilla and sugar in a bowl. Give it a quick mix with a whisk then pass this mixture through a fine sieve to remvoe any egg pieces that might be left.
  6. Evenly pour the mixture into your ramekins.
  7. Pour 2-3 cups of hot water in the pan surrounding the ramekins and bake for 35-40 minutes.
  8. When done, allow to cool in the pan then carefully loosen up the edges of each flan and turn them upside down on a serving platter.
  9. Top the coconut flan with shredded coconut and spun sugar before serving.

ROMANIAN

Dupa unt, ciocolata si lapte/frisca, laptele de cocos e un ingredients care rareori imi lipseste din casa. Pentru ca-mi place foarte mult aroma nucii de cocos, obisnuiesc chiar sa cumpar nuca de cocos proaspata – pulpa aceea alba, zemoasa e snack-ul perfect (aromat, sanatos, ce poti cere mai mult de atat?!). Reteta de azi e cat se poate de usoara, seaman foarte mult cu o crema de zahar ars, dar e mai onctuoasa, mai densa si cremoasa si are o aroma intensa de lapte de cocos. Sosul de caramel format in fiecare ramekin complementeza flanul perfect. Pentru decor m-am hotarat sa pastrez aceeasi idee de simplitate, astfel incat nuca de cocos razuita si fire de zahar caramelizat mi s-au parut suficiente. Merg pe ideea ca less is more, mai ales cand vorbim de deserturi si nu are rost sa complicam lucruri care sunt perfecte in simplitatea lor.

Ingrediente:

  • 6 oua medii
  • 1 conserva (300ml) lapte condensat indulcit
  • 1 conserva (400ml) lapte de cocos
  • 1/2 cana smantana pentru frisca
  • 1 1/2 lingurite extract de vanilie
  • 1 praf de sare
  • 200g zahar alb
  • 70ml apa

Mod de preparare:

  1. Preincalziti cuptorul la 165C si puneti 4-6 ramekins (in functie de marimea lor) intr-un vas adanc (flanul va fi gatit pe bain marie, de aceea aveti nevoie de un vas ori tava adanca).
  2. Combinati apa cu zaharul intr-un vas si puneti pe foc mediu. Fierbeti, spaland peretii vasului cu o pensula inmuiata in apa rece, pana zaharul incepe sa se caramelizeze si are o culoare aurie.
  3. Luati de pe foc si turnati zaharul topit in fiecare ramekin apoi miscati fiecare ramekin pentru a acoperi fundul si peretii cu zahar topit.
  4. Intr-un bol, mixati ouale, laptele condensat, laptele de cocos, smantana, vanilia si sarea. Treceti amestecul printr-o sita fina pentru a inlatura eventualele firicele de ou apoi turnati compozitia in formele tapetate cu zahar caramelizat.
  5. Turnati apa fierbinte in vasul adanc, in jurul formelor, apoi dati la cuptor pentru 35-40 minute.
  6. Cand sunt gata, lasati sa se raceasca apoi intoarceti fiecare flan pe o farfurie.
  7. Pentru decor, folosit nuca de cocos usor prajita si fire de zahar caramelizat.

coconut flan