Coconut kurma

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Ingredients: 2 cups Grace Harbor Farms whole milk 2 tbsp Café du Monde Coffee ground coffee 4 tbsp Vietnamese coffee 14oz can sweetened condensed milk 4 large egg yolks ba phần tư cup granulated sugar 1 tsp vanilla extract

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1. Preheat the oven to 350F. Using a small saucepan, cook sugar until fully melted & stir until golden brown. Pour caramel evenly into 6-8 ramekins (2 tbsps each). Set aside for 10-15 mins.2. In a large saucepan, bring milk to lớn a boil over medium heat. Add Vietnamese coffee và ground coffee, stir for 1 minute. Remove from heat and allow to sit for 10 minutes.3. Whisk together condensed milk, egg yolks, & vanilla in a large bowl until smooth. Gradually địa chỉ cửa hàng in warm coffee milk và whisk until well blended. Ladle evenly into each ramekin.4. Arrange ramekins into a baking pan or roasting pan. Pour warm water of 1 inch into the pan. Bake for 45 minutes khổng lồ 1 hour or until the centers jiggle slightly. Allow khổng lồ cool on a wire rack for 30 minutes. Place in the refrigerator to chill for about 1-2 hours before serving.5. Unmold by running a knife around the ramekins. Invert onto a plate & enjoy!
6-8 servings

Ingredients:

2 tbsp Café du Monde Coffee ground coffee4 tbsp Vietnamese coffee14oz can sweetened condensed milk4 large egg yolks3/4 cup granulated sugar1 tsp vanilla extract

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This dessert is perfect for your after-dinner pick-me-up!

This Vietnamese Coffee Flan (Bánh Flan Cà Phê) from Seattle food blogger Annie Nguyen will be a crowd-pleaser with its creamy, sweet, coffee flavor. Grace Harbor Farms whole milk takes this smooth dessert to lớn a whole new level. Their whole milk is made without any artificial flavors & they don’t separate the milk – meaning there’s a full-fat cream top. It tastes amazing and is perfect for this dessert!


6-8 servings

Ingredients:

2 tbsp Café du Monde Coffee ground coffee4 tbsp Vietnamese coffee14oz can sweetened condensed milk4 large egg yolks3/4 cup granulated sugar1 tsp vanilla extract
Directions:Preheat the oven khổng lồ 350°F. Using a small saucepan, cook sugar until fully melted & stir until golden brown. Pour caramel evenly into 6-8 ramekins (2 tbsps each). Set aside for 10-15 mins.In a large saucepan, bring milk khổng lồ a boil over medium heat. địa chỉ cửa hàng Vietnamese coffee và ground coffee, stir for 1 minute. Remove from heat and allow khổng lồ sit for 10 minutes.Whisk together condensed milk, egg yolks, and vanilla in a large bowl until smooth. Gradually địa chỉ in warm coffee milk và whisk until well blended. Ladle evenly into each ramekin.Arrange ramekins into a baking pan or roasting pan. Pour warm water of 1 inch into the pan. Bake for 45 minutes to 1 hour or until the centers jiggle slightly. Allow to lớn cool on a wire rack for 30 minutes. Place in the refrigerator to lớn chill for about 1-2 hours before serving.Unmold by running a knife around the ramekins. Invert onto a plate & enjoy!