3 eggs, lightly beaten
395 g an sweetened condensed milk
1 cup (250ml) milk, warmed slightly
1/23 cup (125 g) shredded coconut
1 cup (220g) sugar
1/2 cup(125ml) water
Preheat oven to 180C. Grease a 21cm x 10cm (base measurement) loaf pan or rectangular pyrex dish.
Caramel Sauce: Combine the sugar and water in a small pan. Stir over low heat until sugar is dissolved. Bring to boil and cook uncovered until a deep caramel colour. Remove from heat and pour immediately into prepared pan.
Combine eggs, condensed milk and milk in a large bowl. Stir in coconut. Pour mixture into loaf pan.
Place loaf pan into a medium baking dish. Pour enough boiling water into the baking dish until it comes halfway up the sides of the pan.
Bake for about 45 minutes or until set and browned lightly. Remove loaf pan from baking dish and cool to room temperature. Refrigerate for 3 hours or overnight.
To serve, turn flan out onto a rectangular serving plate and top with fresh fruit.
Taken from Australian Women’s Weekly and submitted by Rebecca Clay, Kallangur, Queensland.
I am a practical cook and I don’t usually make recipes where you have to separate eggs and whisk whites.
Time is precious and so I usually look for the ‘simple’ recipes. But the words : passionfruit, ricotta and lemon curd lured me in. I am so pleased I found the time to make this recipe.
Passionfruit Ricotta Flan with Lemon Curd
200 g unsalted butter, chopped, room temperature
1 cup caster sugar
4 eggs, room temperature, separated
350 g fresh ricotta cheese
2 teaspoons vanilla extract
1/3 cup fresh passionfruit pulp
1 cup gf self raising flour
Icing sugar to dust
300 ml thickened cream
½ cup lemon curd
Invert base of 24 cm springform pan.
Grease and line base and side with baking paper
Beat butter and ½ cup sugar in a small bowl of an electric mixer until fluffy.
Beat in yolks, one at a time until combined.
Add cheese and vanilla. Beat until smooth.
Transfer to a large bowl and add passionfruit and sifted flour.
In a clean bowl, beat egg whites until soft peaks form. Gradually beat in ½ cup sugar until firm peaks form.
In two batches, gently fold in egg white mixture into ricotta mixture.
Spoon into prepared pan and smooth over.
Cook in a slow oven 150C for about 1 hour to 1 hour 10 minutes or until firm to touch.
Transfer to a wire rack. Cool in pan.
Refrigerate in pan until cold.
To make the lemon cream, beat cream in a small bowl with an electric mixer until soft peaks form. Fold in lemon curd.
To serve, remove side from pan. Slide flan onto serving plate. Dust with sifted icing sugar.
Serve with lemon cream.
(New Idea October 2014)