Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE " Coconut Flan"
    Excerpted from Caribbean Pantry Cookbook . Copyright (c) by Steven Raichlen. Reprinted with permission by Artisan.

    ... more great recipes from Steven Raichlen on our GREAT CHEFS page!

    yields 1 flan time--- difficultyeasy

    The smooth molded custard known as flan was brought to the Caribbean by the Spanish. Today it's popular throughout the West Indies, where it often takes on a distinctly tropical character, thank to the addition of coconut and local spices.

    The following recipe yields individual flans, but you could also make one big one, using an 8-inch cake pan.


    For the caramel:

    • 1 cup sugar

    For the custard:

    • 1 1/2 cups Coconut Milk (page 129, or canned)
    • 1 (14-ounce) can sweetened condensed milk
    • 5 eggs, lightly beaten
    • 2 tablespoons dark rum
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon freshly grated nutmeg
    Caribbean Pantry Cookbook
    Caribbean Pantry Cookbook 70 vibrant recipes for condiments, seasonings, preserves, snacks, sweets & drinks from the lands of spice & sun. Mail sources.


    Prepare the caramel. Combine the sugar and 1/4 cup water in a saucepan. Cover theh pan and cook over high heat for 2 minutes. Uncover the pan and continue cooking until the sugar mixture caramelizes (turns a deep golden brown), 3 to 4 minutes. Pour a little caramel into each of eight 1/2-cup ramekins or one 8-inch cake pan and tilt to coat the bottom and sides with carmel. Warning: take care not to drip any caramel on your fingers--it's excruciatingly hot; you may wish to wear gloves to protect your hands. Bring 1 quart of water to a boil. Preheat the oven to 350 F.

    Prepare th custard. Combine the coconut milk, sweetened condensed milk, eggs, rum, vanilla, cinnamon, and nutmeg in a mixing bowl and whisk until smooth. Strain this mixture into the ramekins or cake pan. Place the ramekins or pan in a roasting pan with 1/2 inch boiling water. Place the pan in the oven.

    Bake the flans until set, about 30 minutes. When cooked, an inserted toothpick or skewer will come out clean. Transfer to a cake rack and cool to room temperature. Refrigerate the flans for at least 6 hours, preferably overnight.

    Just before serving, run the tip of a paring knife around the inside edge of each ramekin or cake pan. Place a dessert plate over each and invert the flan onto the plate. (You may need to give the flans a little shake.) Spoon any caramel that remains in the ramekin over and around the flan.

    HOT! We recommend:

    Cuba Cocina!
    Cuba Cocina! Here is the most complete guide ever to the robust and soul-satisfying flavors of Cuba, both the traditional or classico foods and the exciting nuevo dishes rapidly becoming so popular here and on the island. Caribbean food expert and long-time fan and proponent of Cuban cuisine in America, Joyce LaFray has included hundreds of recipes from home cooks and restaurants that reflect the vigorous and flavorful cooking of this tropical island. The pages of ¡Cuba Cocina! are fitted with the tantalizing scents of garlic, citantro, tomato, sweet peppers, and those ubiquitous favorites, black beans and rice.Distinctively delicious recipes include fresh red snapper served with a tangy citantro-lime sauce, a crab dish that incorporates crisp plantains and a mango vinaigrette, and a Creole stewed shrimp prepared in the style of the province of Santiago de Cuba. Alongside the traditional arroz con pollo, ropa vieja, pollo frito and roast suckling pig are recipes for nuevo-style roast turkey with black bean stuffing. ginger-sherried roast pork, and pork medallions with yuca and mojo.To accompany all these dishes are more than two dozen recipes for salsas, and great tropical fruit and vegetable offerings such as fluffy calbaza souffle and eggplant stuffed with ripe tomatoes, peppers, and raisins.On the more indulgent side there are dozens of island cocktails, with and without alcohol. and a sumptuous array of aaah-inspiring desserts: flan with rum sauce, mango-coconut cake, and acreamy custard called natilla. Cuban traditionalists will love the mamey sapote and mango ice cream. For those new to Cuban cooking. an exhaustive glossary covers the essential terms and ingredients. a shopping list offers Cuban names for major ingredients, and a detailed technique section discusses preparing uncommon fruits, vegetables, shellfish, and more,¡Cuba Cocina! means Cuba Cooks! and as this book so amply demonstrates, that activity is cause for celebration.
    Lucinda's Authentic Jamaican Kitchen, Revised Edition
    Lucinda's Authentic Jamaican Kitchen, Revised Edition The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package. Where classic Jamaican foods like jerk chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica's authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It's filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica's roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers. Lucinda Scala Quinn leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.


    << Back Caribbean index Print page Top

    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram the #1 Brand in Flatware! Shop at Home. We Deliver. Shop at Home. We Deliver. Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table

    © 1997-2009 IM, All rights Res. | Privacy | | | Home