Creole Flan with Yellow Plums and CoconutTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 12 minutes
Cooking time: 1 hour 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:138.2 kcal
Proteins:5.1 g
Fats:5 g
Carbohydrate:18.4 g
Fibers:0.9 g
Sugar:16.7 g
Cholesterol:118.7 mg
Sodium:59.1 mg
Calcium:71.1 mg
Energy:418 kcal
Proteins:15.3 g
Fats:15 g
Carbohydrate:55.5 g
Fibers:2.6 g
Sugar:50.5 g
Cholesterol:359 mg
Sodium:178.6 mg
Calcium:215 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
320
g
yellow plums, approx 20 whole yellow plums
175
g
fine sugar
500
ml
milk
50
g
freshly grated coconut
6
eggs
30
ml
aged rum
1
lime
**Suggested garnish
<a href="http://wwwtheworldwidegourmetcom/recipes/caramel sauce/">caramel sauce with rum</a>
METHOD
- Cook 300 g (10 oz.) of yellow plums for 15 minutes to form a compote; process in a blender to a thick purée.
- Cook 100 g (3 1/2 oz.) sugar and 30 ml (2 Tbsp.) water to a caramel and swirl it around the bottom and sides of the mold to coat. Preheat the oven to 180° C (350° F).
- In a saucepan, heat the milk to a simmer, then mix in the yellow plum purée. Stir well, adding the lime zest and aged rum.
- Beat the whole eggs, mixing in 75 g (3 oz.) sugar until foamy. Whisk the hot milk mixture into the eggs. Add the grated coconut. Stir well and pour into the prepared mold.
- Add a few pitted yellow plums and cook in a water bath in the oven for 1 hour or until set.
- Let cool, then refrigerate overnight before unmolding.
- Serve with the rum caramel sauce.
