Flan de Maracuyá y Coco (Passionfruit and Coconut Flan)
Flan de Maracuyá y Coco (Passionfruit and Coconut Flan) is a traditional Mexican recipe for a classic dessert of a milk, cream cheese, egg, coconut milk and passion fruit flan steamed on a bed of syrup. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Passionfruit and Coconut Flan (Flan de Maracuyá y Coco).
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Ingredients:
300g granulated sugar
340g tin evaporated milk
400g tin condensed milk
380g tin unsweetened coconut milk
115g cream cheese
1 Mexican vanilla pod, seeds only or 1 tbsp pure vanilla extract
5 eggs
4 passion fruit, (pulp only)
Method:
Pre-heat your oven to 180°C.
Prepare a caramel by melting the sugar in a small saucepan over low-medium heat. Once the sugar comes to a boil, stir it frequently with a wooden spatula until smooth. If using a separate mould, pour the caramelized sugar mixture into flan tin and swirl to ensure the base and sides are coated. Do not touch or attempt to taste the caramel as it's extremely hot. Also, don't walk away from the stove once you start the caramel because it can burn in a second.
Combine the milks, cream cheese, and vanilla in blender and process until smooth (about 30 seconds). Add eggs and blend for another 10 seconds, until just incorporated. Add the passion fruit pulp and stir by hand until well combined, to keep the seeds intact.
Pour this mixture into your flan tin.
Prepare a baño María (bain marie/water bath) by sitting the flan tin in a larger roasting tin. Pour enough hot water into the larger baking tin so it comes half-way up the sides of flan tin. Transfer the bain marie (double boiler) to the centre of your pre-heated oven.
Bake for approximately 60 minutes (exact timing will depend on your oven), or until the centre of flan is set. Insert a thin-bladed knife into the centre to check. It is okay if the knife comes out slightly wet because flan will continue to cook as it cools and sets.
Remove from oven and let water in the water bath before removing flan tin.
Transfer to your refrigerator and chill until ready to serve.
To un-mould flan, run a round-bladed knife carefully around the edges without cutting into the flan. Sit a plate over the flan tin and quickly invert the flan onto the plate. The flan should slide out easily with caramel pouring on top.
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