ʻUlu Flan made with Coconut Milk
Jan 11, 2021
ʻUlu Flan made with Coconut Milk
Rated 3.7 stars by 13 users
Category
DessertAuthor:
Aida's Kitchen a lo Boricua adpated by Nicole Olayon
Servings
6
Prep Time
30 minutes
Cook Time
100 minutes
This recipe uses soft ripe breadfruit with coconut milk to create a creamy, fruity, naturally sweet flan! A delicious & dairy-free dessert.
Ingredients
Carmel Sauce
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1 cup sugar
Breadfruit Mixture
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1 cup ripe ‘ulu (peeled, cored, and cooked), not overripe
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1 can (13.5 oz) coconut milk
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1 can (11.25 oz) sweetened condensed coconut milk
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4 large eggs
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1 tsp vanilla extract
Directions
Add one cup of sugar to a 1-quart saucepan over low heat.
Melt sugar until it is completely caramelized and turns to a golden brown color.
Pour caramelized sugar into a 9-inch round baking pan.
With both hands and oven gloves on, swirl the caramel to coat the bottom and sides of baking pan. Set aside to harden.
In an electric blender or food processor, add the ingredients for the breadfruit mixture.
Beat at high speed until all the ingredients are well blended - approximately 40 seconds to 1 minute. Place the caramel lined- baking pan into the pancake oven pan.
Place the caramel lined- baking pan into the pancake oven pan.
Pour the breadfruit mixture into the caramel-lined baking pan.
Fill the gap between both baking pans with 2 cups of water.
Place in oven at 350°F and bake for one hour.
Insert a clean toothpick in the center of custard. If the toothpick comes out clean, the custard is done.
Let cool and refrigerate overnight.
When ready to serve, run a knife carefully around the inside edge of the baking pan to loosen the custard.
Invert the custard onto a large plate.
Serve up with a cup of Hawaiʻi -grown and -roasted coffee! (optional)
Recipe Note
Want more delicious dessert recipes? Try Easy ʻUlu Flour Carrot Cake or our ʻUlu Flour Shortbread Cookies. Great for that next dinner party or potluck!
2 comments
Mahalo for your feedback! We made corrections to this recipe.
you didn’t put in an oven temp