Thursday, June 15, 2006
Lavender Coconut Flan
1/4 cup water
1/2 cup sugar
1 1/2 cups milk
2 tablespoons culinary lavender
3 large eggs
14-ounce can sweetened condensed milk
1 teaspoon vanilla
3 tablespoons sweetened flaked coconut
In a small heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Pour caramel into a 1 1/2-quart soufflé dish, tilting dish to coat bottom and some of side with caramel.
In a small saucepan, bring milk and lavender to a boil. Remove from heat and cover. Let steep for 5 minutes. Strain the milk and discard the lavender.
In a large bowl, whisk the eggs until frothy. Whisk in lavender milk, sweetened condensed milk, and vanilla. Then mix in coconut.
Pour the custard into the soufflé dish. Pour boiling water into the roasting pan to reach two-thirds of the way up the sides of the ramekins. Bake the custards for about 50 minutes, or until set. Let cool in the water bath. Using paper towels, blot any coconut oil that has risen to the surface.
Run a thin knife around the soufflé dish. Invert each soufflé dish onto a dessert plate; let the caramel drizzle onto the plate. Serves 6.
Blog Food Events, Reluctant Housewife Recipes
Technorati Tags: Baking, Recipe, Recipes, Food, Cooking, Parties and Entertaining