Cupuacu and Chocolate Smoothie
This is one of my favorites cupuacu recipes. The cupuacu and chocolate complement each other so well and combining the two gives you the full spectrum of beneficial anti-oxidants.
1 cup of cupuacu pulp – frozen
2 TBS of cocoa powder
1 tbsp lemon zest
2 tbsp of maple syrup
2 cups of whole milk (you may use 2% or non-fat)
- Zest the lemon.
- Blend together lemon zest, maple syrup and milk.
- Blend with one cup of ice.
If you like you can use regular sugar or honey for a sweetener. Feel free to exclude or add more coco powder. Since cupuacu is related to chocolate, they tend to go well together.
If you have time, place mixture in the freezer for up to an hour instead of using ice.
Flan with Cupuacu
1 cup of cupuacu pulp – you may use powder.
5 fresh whole eggs
8 oz of condensed milk – sweetened
4 oz of evaporated milk.
6 oz of water
1 cup of sugar – I prefer Sugar in the Raw
1 tbsp of corn starch
Preheat oven to 325 degrees. You may want to use ceramic ramekins, but I found that silicon ramekins work fine too.
Caramelize the sugar by adding to a pot with a few ounces of water. you want to keep stirring the sugar until it browns. Be careful not to overcook the sugar. After you caramelized the sugar, pour 2-3 tbs of caramel in each ramekin. Try to coat all sides of the ramekin with the caramel. You may have to do this quickly as the sugar will harden in just minutes.
Slowly mix all ingredients in a mixer or in a mixing bowl with a whisk. You want to mix until the texture is smooth and creamy.
After you mixed the custard to the right consistency, add the custard to the ramekins. This is important: After you fill the ramekins, place them in a glass baking dish with 1-2 inches of water. Do not forget this step.
Place the baking dish with the ramekins and water bath in the preheated oven for for 40 – 45 minutes. To check if your flan is done, stick a toothpick or knife in the center of one of the ramekins. If the custard does not stick to the knife it’s done.
Once done, remove from oven and place ramekins in the fridge for at least one hour. When you’re ready to serve you can either serve in the ramekins with a spoonful of caramel sauce or you can flip the ramekin over on a plate (this is where a silicon ramekin comes in handy).
Enjoy your Cupuacu Flan!
If have never made flan, it can be a little challenging. Hopefully this video will help you along the way.Tags: cocoa powder, Hospitality Recreation, condensed milk, Cocoa solids