COCONUT FLAN RECIPE RECIPES

Name: Instant Pot Flan
Prep time: 15 min
Cook time: 14 min
Total time: 1 h
Yield: 8
Ingredients: ½ can evaporated milk (½ of a 12 fluid ounce can, 6 fluid ounces); ½ can sweetened condensed milk (½ of a 14 fluid ounce can, 7 fluid ounces); 3 eggs; 4 ounces cream cheese (cubed, ½ of an 8-ounce package); ½ cup granulated sugar; 3 cups water

INSTANT POT FLAN - ONE HAPPY HOUSEWIFE

Instant Pot Flan - One Happy Housewife image

This traditional flan recipe adapted for the Instant Pot is so rich, creamy and silky smooth and the caramel topping is absolutely heavenly.

Provided by Valerie Cooper

Categories Dessert

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 14 minutes

Yield 8

Number Of Ingredients 6

Ingredients

½ can evaporated milk (½ of a 12 fluid ounce can, 6 fluid ounces)
½ can sweetened condensed milk (½ of a 14 fluid ounce can, 7 fluid ounces)
3 eggs
4 ounces cream cheese (cubed, ½ of an 8-ounce package)
½ cup granulated sugar
3 cups water

Steps:

make the Caramel
prepare the Flan Mixture
set the Cooking Time
Unmold and Serve

Nutrition Facts : ServingSize 1 slice, Calories 229 kcal, CarbohydrateContent 28 g, ProteinContent 6 g, FatContent 10 g, SaturatedFatContent 5 g, CholesterolContent 91 mg, SodiumContent 128 mg, SugarContent 28 g

COCONUT MADELEINES RECIPE | INA GARTEN | FOOD NETWORK

Coconut Madeleines Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 24 madeleines

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners' sugar, optional

Steps:

Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.

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