ʻUlu Flan made with Coconut Milk
Jan 11, 2021
ʻUlu Flan made with Coconut Milk
Aida's Kitchen a lo Boricua adpated by Nicole Olayon
6
30 minutes
100 minutes
Dessert
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
- 1 cup sugar
Breadfruit Mixture
- 1 cup ripe ʻulu (peeled, cored, and cooked), not overripe
- 1 can (13.5 oz) coconut milk
- 1 can (11.25 oz) sweetened condensed coconut milk
- 4 large eggs
- 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)
2 comments
Mahalo for your feedback! We made corrections to this recipe.
you didn’t put in an oven temp