Recipe: Magic Coconut Pie Martinican Flan step by step with pictures | Handy.Recipes

Magic Coconut Pie Martinican Flan

Cooked magic coconut cake Martinican flan

Time to cook: 60 minutes

Total Servings: 10

Nutritional Value

You all already know the extraordinary magic cake that magically transforms from liquid dough into a delicate two-layer dessert. Today it's a variation on coconut. I tasted it when I was visiting my French student, and it hasn't left my mind since. I found the recipe and am sharing it with you. It's very quick, and its magical preparation just can't leave you indifferent. And about the taste, nothing to say: a layer of coconut biscuit, like a cookie "Coconut", and a crème de menthe, which is very similar in texture and taste to crème brûlée. П. С. The magic of this cake is that it does not contain an ounce of flour :)

Author of the recipe

Ingredients for Magic Coconut Cake "Martinican flan":


  • condensed milk (400g, don't throw the jar away as it serves as a measuring cup) - 1 tin.
  • Milk - 1 jar.
  • Chicken egg - 3 pcs
  • Coconut chips - 125 g
  • Vanilla essence - 1-2 drops.
  • Brown sugar (I have "Mistral" fine) - 1-2 tablespoon

How to cook magic coconut cake "Martinican flan" step by step with photos


Turn the oven to 200 degrees F. Prepare a deep dish to serve as a water bath. It should be about the size of your pie tin. Pour half of the water into the pan and put it on the wire shelf in the oven to heat it up. At the moment we will put the pie mold in there, the water should already be hot. Preferably place the rack in the lowest position of the oven.

Pour the sweetened condensed milk into a deep bowl. Do NOT throw away the jar, as it is a measuring cup for us.

Pour milk into the jar until it's full. Pour into the sweetened condensed milk. Divide the eggs into egg yolks and whites. Add the yolks to the milk.

Add the vanilla essence and the coconut flakes. You need 125g, which is just our filled condensed milk measuring cup. Mix well with a spatula.

Separately, whisk the egg whites until very stiff. When well whipped, they do not spill out if the cup with them is turned upside down.

Gently fold the whites into the main mixture. Gently fold them into the batter with a spatula.

Prepare the caramel. Pour brown sugar into a dry pan. Heat until it dissolves and lightly browns. For the caramel, I used sugar from "Mistral".

Pour the caramel into the cake tin. Even if the caramel hardens quickly, it's not so bad, because in the oven it will return to the state we need. I used a regular muffin tin. The parameters are: The height of the mold is 7 cm. Bottom 18 x 8 cm. The top is 21 x 11 cm.

Pour our batter on top.

Delicately place the mold in a water bath in the oven. The level of hot water should reach at least halfway up the muffin tin. If a little higher, it's better.

Bake in the oven in a water bath at the same temperature of 200 degrees Celsius. for about 40 minutes. The pie quickly begins to turn golden, so once the top has turned a nice brown, cover the pie with foil and continue baking for the rest of the specified time. Then take the finished cake out of the bath, leave it on the table until it cools, and then place it in the refrigerator to harden for at least 2 hours. If it doesn't cool completely, you just won't be able to take it out of the mold, the pie will be liquid and fall apart. Once the cake is chilled, gently remove it from the mold and serve. To do this, run a knife between the pie and the walls, put a dish on top and flip the pie, which is what is called "flipping", The bottom of the pie becomes the top.

Nutritional Value:

Whole Dish:
Calories
2874.3 Calories
Protein
87.4 g
Fat
141.4 g
Carbohydrates
334.9 g
Per Serving:
Calories
287.4 Calories
Protein
8.7 g
Fat
14.1 g
Carbohydrates
33.5 g
100g:
Calories
167.1 Calories
Protein
5.1 g
Fat
8.2 g
Carbohydrates
19.5 g

Sweet, Eggs, Creamy, Milk, Brown sugar, Smooth, Baking, Coconut, Caramel, Cakes, Vanilla essence, Pastry

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