Text 27287, 102 rader
Skriven 2015-05-21 08:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: pic-a-nick 692
======================
 RH> Some may come exploring in quieter times, if there be such. Others,
 RH> I'd be just as happy if they kept their distance.

I'm not much concerned unless they sting or bite.

Or stink.

Or make odd noises in the middle of the night.

 ML> Great Mexican Xango Dessert Recipe
 RH> This looks similar Tho the menu said cheesecake, I don't particularly
 RH> recall seeing any sort of crust.
 ML> As with many such, no doubt the recipe has evolved
 ML> somewhat.
 RH> Undoubtedly. They probably have a propritary mix that they can scoop a
 RH> bit out of, and call it "cheesecake" to make the dessert at the
 RH> restaurants. It's a small, NC based chain, not ready to spread like OG
 RH> or other national chains, yet.
 
It really looks like a shortcut cannoli recipe rather
than anything one would find south of the border.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Cocada Imperial (Imperial Coconut Flan)
 Categories: Desserts, Mexican
      Yield: 6 servings

      2 c  Milk                           
    3/4 c  Granulated sugar               
      1    Small coconut                  
      5    Small eggs, separated
      1 pn Salt
      1    Flan mold coated with
           Caramel, top and sides

       Preheat the oven to 450F.

       Place the sugar and milk in a heavy saucepan and melt the sugar over
  low heat, then raise the heat and boil the mixture briskly.  Take care that
  it does not boil over.  As soon as the mixture begins to thicken, stir it
  so that it does not stick to the bottom of the pan.  After about 30 minutes
  it should be the consistency of thin condensed milk and has been reduced to
  1 cup.  See Note.

       Pierce holes through two of the "eyes" of the coconut and drain the
  water from it.  Set the water aside.

       Put the whole coconut into the oven for about 8 minutes.  Crack it
  open; the flesh should come away quite easily from the shell.

       Pare the brown skin from the coconut flesh with a potato peeler. Grate
  the coconut finely.  You will need 2 1/4 cups, loosely packed, for the
  flan.

       Add the grated coconut to the reserved coconut water and boil it for
  about 5 minutes, stirring it constantly.

       Add the "condensed" milk and continue cooking for another 5 minutes.
  Set the mixture aside to cool.

       Beat the egg yolks together until they are creamy and stir them well
  into the coconut mixture.

       Beat the egg whites until they are frothy, add the salt and continue
  beating until they are stiff.  Fold them into the mixture.

       Pour the mixture into the prepared mold.  Cover the mold with a
  well-greased lid and place into a water bath.

       Cook the flan on the lowest shelf of the oven for about 1 1/2 hours,
  then test to see if it is done.  When it is done, set it aside to cool.

  Makes 6 servings.

  NOTES:
       Of course, you can substitute1 cup of lightly thinned canned,
  sweetened condensed milk for the milk and sugar and substitute pre-grated
  but unsweetened coconut.  Use milk instead of coconut water; the flavor
  will just not be quite as good.

       Do not think you have done something wrong when you see that the
  coconut and custard have separated.  That is how it is meant to be.  The
  caramel will nearly all have been absorbed by the spongy layer of coconut.

       If you are using fresh coconut there will almost certainly be some
  left over.  It will keep perfectly well if frozen.

       To test to see if the flan is cooked through, insert the blade of a
  knife or a skewer well into the flan.  The knife should come out clean.
  Take care not to pierce the flan at the bottom or it will spoil the
  appearance of the top when it is unmolded.

  From: The Cuisines of Mexico; Diana Kennedy; ISBN 0-06-091561-7 Posted by
  Fred Peters.

-----


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