Repurpose day-old bread in this tasty and eye-appealing flan using California Raisins.
200 g BreadPlain or white bread, day-old, chunks
200 g Eggs, whole4 each
240 g Milk, whole
300 g Buttermilk
300 g Cream of coconut
200 g Evaporated milk
195 g Sugar, granulated
100 g California Raisins
115 g Water
1
Add all the sugar into a small saucepan and under medium heat caramelize until golden brown; add water gradually. Transfer caramel to the bottom of a 20 cm fluted baking dish.
2
Add large chunks of bread, eggs, milks and cream of coconut to a blender and process until well blended. Pour blended mix over the caramel and place into a 25 cm dish. Place the dish in a deep sheet pan, add cold water to about half the rim. Cover baking dish with aluminum foil. Bake at 180 º C for 90 minutes. Refrigerate for at least one hour or overnight.
Ingredients
200 g BreadPlain or white bread, day-old, chunks
200 g Eggs, whole4 each
240 g Milk, whole
300 g Buttermilk
300 g Cream of coconut
200 g Evaporated milk
195 g Sugar, granulated
100 g California Raisins
115 g Water