Flan (which, I have to confess, is Spanish, not Mexican) is surprisingly easy to make. The trick is to cook it in a water bath to ensure gentle heat surrounds the custard so it won’t break or curdle. There are various methods of infusing coconut flavor into a flan, but coconut milk is the easiest, giving you intense flavor and also a smooth texture. When I first made this recipe, I thought adding shredded coconut to custard would give even more flavor. It does, but it takes away from the velvety texture, so I opt to sprinkle some toasted coconut on the top instead.
Using fresh ground beef adds an exrtra beefy flavor to these burgers inspired by the barbecued steaks and tangy chimichurri sauce of Argentina. Find this and even more delicious burger recipes in The Burger by Parragon Books, $9.99.
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