JAMAICAN ME CRAZY FLAN
Do you like cocoa, coffee, coconut, caramel? Then you’ll love this smok’n Jamaican Me Crazy flan!
Serves 6
2 T. Jamaican Me Crazy ground coffee
1/2 c. unsweetened dark cocoa powder
1/2 c. light brown sugar
2/3 c. sweetened flaked coconut
1 t. cinnamon
1 t. smoked paprika
1 t. liquid smoke
1 t. lemon extract
1/4 t. sea salt
1/3 c. Cafe al Fresco Gourmet Syrup – Caramel flavor (like the syrup put into your coffee at coffee shops)
2 c. Blue Diamond Almond Breeze Milk – Original
1/3 c. water plus 2 T. arrowroot powder, plus 2 T. cornstarch combined in cup and stirred till dissolved
6 additional T. Cafe al Fresco Caramel flavor
fresh cilantro for garnish
In medium saucepan combine ground coffee, cocoa, brown sugar, coconut, cinnamon, smoked paprika, liquid smoke, lemon extract, salt, caramel syrup and almond milk, whisking after each addition.
Cook on medium heat till it reaches a soft boil.
Add the liquid thickener, stirring continuously till thickened. It’s going to be thicker than your traditional pudding and it will thicken quickly. That’s what we want.
Lower heat, then keep stirring for about 5 minutes, to prevent sticking to bottom of pan. Remove from heat.
In each of six dessert dishes or small custard cups, add 1 T. of the caramel syrup.
Spoon pudding equally into the six cups. Wipe the edges where it may have dripped, then refrigerate till very cold.
To serve: Invert cups onto individual dessert plates. Gently lift off cup. Garnish with fresh cilantro and serve.
Notes: Cilantro goes well with cocoa and coffee. Eat the garnish with the flan and you’ll see for yourself.
If desired, top with a little veg whipped cream.
Arrowroot powder when combined with cornstarch creates a more gelatinous texture than pudding thickened with only cornstarch – delightful!
CHEF DAVIES-TIGHT™ 