ʻUlu Flan made with Coconut Milk
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This recipe uses soft ripe breadfruit with coconut milk to create a creamy, fruity, naturally sweet flan! A delicious & dairy-free dessert.Author:
Aida's Kitchen a lo Boricua adpated by Nicole Olayon
1 cup sugar
1 cup ripe ‘ulu (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
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)