(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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Ladies’ Lunch
ServeS 6A social gathering on the patio or serious business both require delicious sustenance.
Whatever the reason your ladies are getting together, they will appreciate the light
and tasty recipes you serve from this menu.ThE mENU
Cucumber Sandwiches with Goat Cheese, Watercress, and Radish ... page 163
Baked Crab Cakes ... page 165
Fresh Berries with Lemon Curd ... page 166
Butter Lettuce Salad with Caper Dressing ... page 168
Sweet Tea Mint Julep ... page 168
161Creamy Coconut Flan
•Soy-free •Nut-freeFlan is a baked custard with a creamy consistency and a golden caramel sauce that is rich
and sweet. Garnish this with toasted coconut to make it extra special.Preheat the oven to 325 ̊F (170 ̊C, or gas mark 3).
Place the sugar in a small saucepan over medium-high heat. Cook
without stirring for about 5 to 6 minutes, or until melted and caramelized
to a golden brown color. Pour into the bottom of a deep-dish pie plate,
quickly swirling to coat the bottom of the pan with the sugar.
Combine the eggs, half-and-half, coconut milk, sweetened condensed
milk, and vanilla in a blender. Blend until smooth and creamy and pour into
the pie plate.
Fill a large pan with 1 inch (2.5 cm) of very hot water. Place the pie plate
inside the water bath and place into the oven. The water bath will help the
flan cook evenly.
Bake for 1 hour to 1 hour and 15 minutes, or until the flan is set and only
jiggles slightly.
Remove from the oven and the water bath. Let cool to room
temperature. Refrigerate for several hours until cold. To unmold the flan,
run a sharp knife around the perimeter of the flan to loosen it from the pie
plate. Place a large flat serving plate on top of the pie plate, then quickly
and carefully invert the pie plate so that the flan is now on the plate.
Carefully lift the pie plate off of the flan. The caramel has formed a sauce
that should flow over the flan.Yield: 10 servings
Chef’s Tip
Half-and-half is simply equal parts whole milk and cream. In this recipe,
1 cup (235 ml) half-and-half is equal to ½ cup (120 ml) milk and ½ cup
(120 ml) cream.(Ray)
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