Coconut Flan with Crème Caramel
Flan dates back to Ancient Rome when eggs were plentiful and when custard was considered a healthy dish. Today nearly every culinary tradition has its own version of flan, not to mention pronunciation, though each adaptation masters a cool, smooth and creamy concoction that will leave your tummy happy. Try this Filipino version of flan with coconut cream and crème caramel. (serves 10)
• 1 (14-oz) can sweetened condensed milk
• 2 (12-oz) cans evaporated milk
• . cup coconut cream
• 12 egg yolks
• 1 vanilla bean or 1 tsp. vanilla extract
To prepare the custard:
1. In a large mixing bowl, combine the condensed milk, evaporated milk, coconut cream, egg yolks, and vanilla extract. Whisk until mixture is smooth.
2. Preheat oven to 350 degrees.
3. Pour custard mix slowly into caramel-lined baking dish. Cover the bottom of the baking dish with aluminum foil. Place the baking dish in a large tray filled with hot water. Bake for 1 hour and 15 minutes or until mixture is firm. Refrigerate overnight.
4. To un-mold, run a sharp knife around the edge of the custard. Place a serving dish over the mold and quickly invert.
• 1 ¼ cups brown sugar
• ¼ cup water
To prepare the caramel:
1. In a saucepan combine sugar and water and bring the mixture to a boiling point, stirring constantly. Reduce heat to medium low until sugar is caramelized. (Be careful not to burn).
2. Quickly pour caramelized sugar into an ungreased 2-qt. round baking or soufflé dish, tilting to coat the bottom.
Mango Lassi (serves 4)
Lassi is a traditional drink from South Asia, made by blending yogurt and water. Sweet lassi,
flavored with anything from sugar or honey to mango and/or rosewater, lemon, and strawberries
is a more recent invention that is in high demand at Indian restaurants across the country. Try
this version of mango lassi that will help you cool down and enjoy a spring sunset in Colorado.
2 1/2 cups plain yogurt
1 tsp lemon juice
1 cup fresh mango pulp
1/2 cup cold water
8 Tbsp honey or sugar
20 standard-size ice cubes
1. In a blender, add yogurt, lemon juice, mango pulp, water, and sugar or honey. Blend for 3 to
2. Add the ice and blend until frothy.
3. To serve, fill a tall glass with the lassi mixture and garish with mint or fruit (optional).
Iced Thai Tea (serves 6)
This native-grown red-leafed tea, spiced with star anise seed is one of the first things people fall
in love with at Thai restaurants. Its usually brewed strong then blended with a rich swirl of
evaporated or condensed milk. Most well-stocked Asian grocery stores have Thai tea or Thai
tea powder, although orange pekoe tea or Lipton will also suffice.
6 cups water
1 cup Thai tea (use Thai tea mix or any other good quality orange pekoe tea, available at most
Asian grocery stores or online)
1 cup sugar
1 can evaporated milk
1. Bring water to boil in a large saucepan.
2. Add the tea and remove the pan from heat.
3. Stir to submerge all the tea leaves or tea powder in the water. Steep for about 5 minutes.
4. Pour the brew through a coffee filter or a fine-mesh strainer into a large pitcher.
5. Add the sugar to the hot tea and stir to dissolve. Set aside, and let the mixture cool to room
6. Cover and refrigerate until ready to serve.
7. To serve, fill a tall glass with crushed ice. Add enough of the tea to fill the glasses within 1
inch from the top. Float 3 to 4 tablespoons of evaporated milk over the ice in each glass. Mix
evaporated milk before drinking.