white chocolate coconut flan (pudding)
the sweetness of the dessert is brought by the white chocolate only
IngredientsRecipe for 24 tapas
Pâte sucrée (sweet dough)
Preparation time: 90.00 min
Preheat your Oven at 380.00 °F
- Sweet dough
Soften the butter in the mixer using the leaf, add the icing sugar and then the eggs, one by one.
Sieve the flour and the almond powder, add the salt, add the other ingredients and mix until smooth and consistent dough.
Put the dough on a table and mix your palms.
Wrap the dough with plastic wrap and let aside in the fridge for 45 minutes.
Once the pastry has rested
Using a pastry roll, spread the dough - 2 to 3 mm thick maximum. Make sure it's the same thickness everywhere.
Spread the dough on a pastry tray or tart circle and let aside in the fridge for 20 minutes.
- Coconut and white chocolate pudding
Melt the white chocolate in a water bath
Mix the starch with the coconut
In a bowl whisk the eggs , add half of the coconut milk, mix again
Mix the other half of coconut milk with coconut and starch
Mix together everything and add the melted white chocolate
Gently mix, remove your mold or tray from the fridge and pour the mix in it
Bake the pudding in the oven for 20 to 25 minutes
Idealy use a perforated tray to ensure a better cooking of the pudding
Once the water boils in your water bath you can remove from heat. The residual heat will be enough to melt your chocolate.
The clearer your chocolate is, (white, milk, dark), the more difficult it will be to use it in a recipe because you will have to cook it more (it will thicken first)