Coconut milk ? is better than Skim milk nutrionally.

[countrylv22]

Originally Posted by Lodestar

I like to put it in the refrigerator and then scoop off the "cream" at the top to use as topping for various desserts. It's very good dusted with a touch of cinnamon on top of butter and sugar fried plantains.

Love it!

[Jkgourmet]

You can buy coconut cream separately without the milk. There are a couple of canned versions, but I'd suggest the type in the carton (like the carton soups, broth and stock). Available at Asian markets, and you might find the canned at well stocked grocery stores.

[blueherons]

I would be concerned if it didn't separate like peanut butter. That means some chemical has been added to keep it from separating.

[NYC refugee]

I use the cream as a marinade, with spices. Rub it on your chicken and refrigerate it and it stays on.

[NYC refugee]

I've been seeing sweetened condensed coconut milk around and began to wonder how it would behave in a recipe like flan that uses sweetened condensed milk as one of its main ingredients. Does anyone know?


MODS: maybe move to recipes?

[burdell]

Originally Posted by NYC refugee

I've been seeing sweetened condensed coconut milk around and began to wonder how it would behave in a recipe like flan that uses sweetened condensed milk as one of its main ingredients. Does anyone know?


MODS: maybe move to recipes?

I didn't even know sweetened condensed milk was commonly used, the recipe I use either has whole milk or a 2:1 milk/cream mixture and it's delicious.


https://cooking.nytimes.com/recipes/...-flan-de-leche

[NYC refugee]

All the Latins I know, from various countries, use one can of sweetened condensed milk, one can of evaporated milk, one tablespoon of vanilla, and varying amounts of eggs, from as few as three to as many as 8. Make caramel in the pan you're cooking in, coat it by rolling it around until it cools, pour the above, blended, in the pan and cook.


I have nothing against dairy. I was just wondering if it would have the same texture and if it would impart any coconut flavor.

[burdell]

Originally Posted by NYC refugee

All the Latins I know, from various countries, use one can of sweetened condensed milk, one can of evaporated milk, one tablespoon of vanilla, and varying amounts of eggs, from as few as three to as many as 8. Make caramel in the pan you're cooking in, coat it by rolling it around until it cools, pour the above, blended, in the pan and cook.


I have nothing against dairy. I was just wondering if it would have the same texture and if it would impart any coconut flavor.

Maybe the condensed/evaporated milk is a Latin American thing? Jose Andres has his mother's flan recipe on his site and the liquids are heavy cream and half & half.

I'm fond of the NYT recipe, it has a nice light texture to it.

[NYC refugee]

Originally Posted by burdell

Maybe the condensed/evaporated milk is a Latin American thing? Jose Andres has his mother's flan recipe on his site and the liquids are heavy cream and half & half.

I'm fond of the NYT recipe, it has a nice light texture to it.

That's SPANISH flan and I'm sure it's wonderful, but every other Latin and Hispanic country also makes flan and most of them use the ingredients I listed.

[marino760]

"Flan" is a centuries old custard and sugar desert in many parts of Europe, not just Spain. It's older than the invention of sweetened condensed milk, which is a modern shortcut for making it. Different European countries have different names for it. I believe in France it's creme caramel, in England caramel custard
Growing up in Italy, it was one of my favorite things to eat, homemade the old fashioned way. At that time, sweetened condensed milk was unheard of in Italy.
Flan certainly isn't only a Latin American thing although Spaniards brought the recipe with them to the New World minus the sweetened condensed milk.