From the world-renowned chef of elBulli comes a cooking guide unlike any other--The Family Meal: Home Cooking with Ferran Adrià. BookPage cookbook columnist Sybil Pratt calls it "manna from the maestro for home cooks, both novice and notable."
It's our November Cookbook of the Month, and whether you're bringing gourmet to a table of two or 75(!), it has you covered. Check out one of the truly elegant dishes:
(We do not recommend making less than the quantity given to serve 5. If you are serving fewer people, any leftover flan will keep in the fridge for up to 3 days)
(You can use fresh or unsweetened dried coconut)
(You can also make the flan in small individual molds or timbales, in which case reduce the cooking time to 15-20 minutes)
For the caramel:
- 2 tsp water
- 2 ½ tbsp sugar
For the coconut flan:
- 2 eggs
- 1 cup coconut milk
- 2 ¾ grated coconut
- 2 tbsp sugar
Preheat the oven to 350°F.
Put the water and sugar into a saucepan over low heat. Stir until the sugar has dissolved. Turn up the heat and boil to make a dark caramel. Divide the caramel among individual or large molds and set aside to cool.
Break the eggs into a large bowl, then whisk until frothy.
Put the coconut milk, grated coconut, and sugar into another large bowl and whisk until the sugar dissolves. Save any leftover coconut milk for serving later. Add the eggs and whisk until even.
Pour the mixture into the caramel-filled molds. Cover the tops of the molds with foil, then transfer to a roasting pan. Pour enough cold water into the roasting pan to come halfway up the side of the molds.
Bake for 30 minutes, making sure the water does not boil.
When ready to serve, loosen the flan with a round-bladed knife. Carefully turn over the crème caramel out of the molds. Slice into ¾-inch slices. Serve the slices surrounded with a few spoons of coconut milk.