🍰 Creamy Coconut Flan with Prickly Pear Salad

Name: Creamy Coconut Flan with Prickly Pear Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tsp rapeseed oil; 1 organic orange; 120 g powdered sugar; 4 tbsp brown tequila or rum (or orange juice); 2 tbsp sultanas; 1 vanilla pod; 1 organic lemon; 400 ml coconut milk (9% fat); 4 eggs; 6 prickly pears; 1 lime; 60 g brown sugar (3 tbsp); 1 tbsp coconut liqueur (or coconut syrup); mint for garnish (to taste)

471 kcal · 30 min · 4 servings

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Ingredients

2 tsp rapeseed oil
1 organic orange
120 g powdered sugar
4 tbsp brown tequila or rum (or orange juice)
2 tbsp sultanas
1 vanilla pod
1 organic lemon
400 ml coconut milk (9% fat)
4 eggs
6 prickly pears
1 lime
60 g brown sugar (3 tbsp)
1 tbsp coconut liqueur (or coconut syrup)
mint for garnish (to taste)

Instructions

1. Lightly grease four small, ovenproof molds (each with a capacity of 150 milliliters) with oil.
2. Rinse the orange under hot water and pat dry. Grate the zest finely. Cut the orange in half and squeeze out the juice. Measure out four tablespoons of juice.
3. Mix 50 grams of powdered sugar with tequila and the freshly squeezed orange juice in a saucepan.
4. Cook the sugar mixture over medium heat until it turns into a golden-brown, thick syrup (caramel).
5. Distribute the hot caramel evenly onto the bottom of the prepared molds.
6. Place the sultanas (golden raisins) on top of the caramel in the molds.
7. Slice the vanilla pod lengthwise and scrape out the seeds with the back of a knife.
8. Rinse the lemon under hot water and pat dry. Grate the zest finely.
9. Whisk together the coconut milk, eggs, remaining powdered sugar, vanilla seeds, orange zest, and lemon zest in a bowl.
10. Pour the coconut mixture into the molds over the caramel.
11. Place the molds into a larger baking dish.
12. Pour hot water into the baking dish until the molds are filled up to their rims with water.
13. Place the baking dish on the rack in the preheated oven.
14. Bake the flans at 150 degrees Celsius (convection fan is not suitable, gas setting 1-2) for 35 to 40 minutes on the second rack from the bottom.
15. Remove the molds from the oven and let them cool down for a short while.
16. Place the molds in the refrigerator and let the flans cool completely for about one hour.
17. Put on rubber gloves to protect yourself from the thorns of the prickly pears.
18. Slice the prickly pears lengthwise and scoop out the flesh from the skins.
19. Cut the fruit flesh into small cubes.
20. Cut the lime in half and squeeze out the juice.
21. Mix the prickly pear fruit flesh with lime juice, brown sugar, and coconut liqueur.
22. Let the prickly pear mixture marinate for 30 minutes.
23. Run a knife carefully along the inside of the molds to loosen the flans.
24. Invert the flans onto plates.
25. Garnish the flans with the prickly pear salad and, if desired, with some mint.
26. Store the flans in the molds covered with plastic wrap in the refrigerator for 2 to 3 days.
27. The longer the flans stand, the more caramel releases from the bottom. For more caramel, prepare them the day before.

Nutrition per serving

kcal: 471
Protein: 10 g · Fett/Fat: 17 g · Carbs: 64 g