The coconut Quesillo is easy to do, should prepare it overnight and quiet, the cooking takes time and rest will make the taste is exquisite.
1 can of condensed milk (from 397 grams). 397 grams of whole milk (equivalent to the measure of the can of condensed milk), 5 whole eggs, 1 packet of vanilla sugar or 1 teaspoon vanilla extract and 6 tablespoons of grated coconut. For the caramel 1 cup white sugar and ½ cup water. Preparing the caramel: Be careful when working with liquid caramel.
Keep in mind that making caramel is a somewhat dangerous process, can have temperatures up to 200 ˚ C / 400 ˚ F, so burns can be very serious, as the hot caramel sticks to the skin. So let's be 100% outstanding and attentive when brewing. Do not you dare try it but is very, very cold. Enter the white sugar and water in a refractory container.
Cook over medium heat without stirring. You see the candy begins to boil with intensity and color begins to change gradually to pale gold. Color begin to take a "candy." It's time to pull them away from heat. Distributed the candy is still warm carefully and evenly across the walls of your ramequines.
Let the caramel cool in a safe place. Preparation of the cheese mixture to the coconut: Preheat oven to 200 ˚ C / 400 ˚ F. In a blender container introduces the contents of the can of condensed milk, milk as equivalent to the condensed milk and blend. Go add the eggs one by one without stopping the leak.
Add the vanilla sugar, then add the coconut and turn off the blender. Pour the mixture into the ramequines with candy and cold. Ramequines introduces a large baking dish and add water to baking in a water bath. Cover the pan with foil and bake for 50-60 minutes. You'll see how the coconut rises to the surface during cooking.
Five minutes before removing the foil time to toast the coconut and get a deep golden color. A knife or clean wooden stick indicates that your cheese is ready. Remove the cheese from the oven and immediately pass a knife ramequines walls. This will prevent the cheese from splitting and cracking at the edges as it cools.
Cool thoroughly before putting it in the refrigerator. The coconut cheese will be richer if you prepare for overnight. Before serving, carefully desmóldalo in a shallow dish or tray as you would a cake. Serve and revel in its flavor.
1 can of condensed milk (from 397 grams). 397 grams of whole milk (equivalent to the measure of the can of condensed milk), 5 whole eggs, 1 packet of vanilla sugar or 1 teaspoon vanilla extract and 6 tablespoons of grated coconut. For the caramel 1 cup white sugar and ½ cup water. Preparing the caramel: Be careful when working with liquid caramel.
Keep in mind that making caramel is a somewhat dangerous process, can have temperatures up to 200 ˚ C / 400 ˚ F, so burns can be very serious, as the hot caramel sticks to the skin. So let's be 100% outstanding and attentive when brewing. Do not you dare try it but is very, very cold. Enter the white sugar and water in a refractory container.
Cook over medium heat without stirring. You see the candy begins to boil with intensity and color begins to change gradually to pale gold. Color begin to take a "candy." It's time to pull them away from heat. Distributed the candy is still warm carefully and evenly across the walls of your ramequines.
Let the caramel cool in a safe place. Preparation of the cheese mixture to the coconut: Preheat oven to 200 ˚ C / 400 ˚ F. In a blender container introduces the contents of the can of condensed milk, milk as equivalent to the condensed milk and blend. Go add the eggs one by one without stopping the leak.
Add the vanilla sugar, then add the coconut and turn off the blender. Pour the mixture into the ramequines with candy and cold. Ramequines introduces a large baking dish and add water to baking in a water bath. Cover the pan with foil and bake for 50-60 minutes. You'll see how the coconut rises to the surface during cooking.
Five minutes before removing the foil time to toast the coconut and get a deep golden color. A knife or clean wooden stick indicates that your cheese is ready. Remove the cheese from the oven and immediately pass a knife ramequines walls. This will prevent the cheese from splitting and cracking at the edges as it cools.
Cool thoroughly before putting it in the refrigerator. The coconut cheese will be richer if you prepare for overnight. Before serving, carefully desmóldalo in a shallow dish or tray as you would a cake. Serve and revel in its flavor.
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