Flan coco caramel à tomber par terre

Flan coco caramel à tomber par terre

Flan coco caramel à tomber par terre

Un dessert exotique qui ne demande que quelques minutes de préparation, vous ne pouvez pas passer votre tour.

La recette m’a été donnée par une amie antillaise de ma femme. A mon habitude, je n’ai pas pu m’empêcher d’ajouter mon grain de sel. La texture était certes parfaite mais j’ai voulu la rendre plus souple et tremblotante. Pour moi, la texture doit être identique à celle du flan avec le fondant en plus.

Avec cette recette, pas de prise de tête, vous mélanger tous les ingrédients ensemble et lors de la cuisson il se forme deux couches distinctes. Une base biscuit moelleux à la noix de coco et un flan fondant et généreux au bon goût de vanille et de caramel.

Pour cuire le flan coco, j’utilise un moule en aluminium. Depuis quelques temps, un débat s’est ouvert sur la potentielle dangerosité de ce produit. Selon les données de l’Autorité Européenne pour la Sécurité des Aliments, les aliments qui entrent en contact avec du papier ou des récipients aluminium, peuvent contenir de petites traces de ce métal. Cependant, tous ces sujets ont été débattus et ils manquent pour le moment de preuves scientifiques pour être avérés. Personnellement, je pense qu’utiliser un moule en aluminium une fois de temps en temps ne peut pas être plus dangereux que tous les composés chimiques (pour ne pas dire toxiques) que nous ingérons quotidiennement. Sans compter que la majorité des études utilisées pour la santé pour autoriser ou non un pesticide émane de l’industrie agrochimique.

Il faut compter environ 10 minutes de préparation et 45 minutes de cuisson pour réaliser ce flan.

Ustensiles nécessaires pour la recette :
→ 1 grand bol pâtissier
→ 1 fouet
→ 1 moule à cake (j’utilise une barquette aluminium de 1 litre)
→ 1 plat pyrex (pour la cuisson au bain marie)
Ingrédients pour un moule de contenance 1L :
→ 80g de noix de coco râpé
→ 3 œufs à température ambiante
→ 200g de crème fleurette 30% MG
→ 200g de lait de coco
→ 400g de lait concentré sucré
→ 1 CAS de rhum ambré
→ 2 CAC de vanille liquide
→ 4 CAS de caramel (la recette est ici)

Etapes de préparation :
Avant de commencer, lisez toutes les étapes au moins une fois et préparer tous vos ingrédients.

Préchauffez le four à 220°C chaleur tournante.
Dans un grand bol pâtissier, commencez par verser le lait concentré sucré (400g), le lait coco (200g) et la crème fleurette (200g). Mélanger intimement au fouet.

Flan coco Karimton

Dans un bol pâtissier, battre les œufs (3) puis les ajouter à la préparation. Fouetter énergiquement.

Flan coco Karimton

Ajouter la noix de coco râpée (80g). Mélanger intimement.

Flan coco Karimton

Verser 4 CAS de caramel dans le fond puis verser la préparation dans le moule à cake.
Poser le moule dans le plat pyrex et ajouter environ 2 centimètres d’eau. Cela est suffisant pour une cuisson au bain maire.

Flan coco au caramel beurre salé

Enfourner pour 45 minutes. Si vous trouvez que la flan brunit de trop, poser une feuille en aluminium par dessus pour stopper la coloration.
Laisser refroidir une nuit complète au frais avant de démouler.

Flan coco au caramel beurre salé

Démouler et servir en tranche généreuse.

Flan coco caramel Karimton

Informations utiles :
→ Vous pouvez remplacer la crème fleurette par du lait demi-écrémé.
→ Si vous utilisez un moule traditionnel, attendez également une nuit entière avant de démouler le flan coco.
→ Vous pouvez réaliser des parts individuelles. Pour cela, prenez des moules pour flan aux œufs.
→ Respectez la quantité de noix de coco râpé pour préserver l’équilibre entre les deux couches.
→ Utilisez de la noix de coco fraiche, c’est encore meilleur.
→ Le caramel n’est pas obligatoire. Vous pouvez en ajouter lors du service.
→ Vous pouvez conserver le flan coco au frais pendant plusieurs jours sous film alimentaire. Le sortir au moins 15 minutes avant de le servir.

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

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212 réflexions sur « Flan coco caramel à tomber par terre »

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