We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
“Lasagna de Ají de Gallina”
Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna
“Pollo a la Brasa”
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
“Causa Escabechada”
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
“Chupe de Camarones”
Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.
¿En otro idioma? – Different lang?
Coconut Flan
Flan is one of those desserts that I felt in love with, my mom used to tell me that I should eat desserts with moderation at first I did not like the idea but as I got older and developed a love for food, I realized that moderation is important. Food is amazing and maybe its impossible to stop eating what we enjoy so we need start eating differently, less portions of what we like but more frequently (not daily but lets say 1 to 3 times a month)
I try to eat Flan on one of those times, this creamy dessert will melt on your mouth, it is so creamy that it feels like eating a piece of cloud.
coconut flavor will make this dessert one of your favorites, add a touch of acidity and will drive you crazy
This dessert has simple ingredients an amazing flavor, it might require some patience and a touch of love
Coconut Flan
Ingredients
- 400 gr Coconut Milk 1 Can
- 400 gr Coconut Cream
- 400 gr Condensed Milk
- 8 units Eggs
- 1 tbsp Coconut Extract
- 1 tbsp Table Salt
- 1 1/2 cups White Sugar
- 1 stick Cinnamon
- 3 Cloves
- 1 unit Star Anise
- 1 unit Lime
- 1/2 Cup Shredded Coconut
Instructions
- Add sugar to a pot and turn into caramel then pour into your molds
- In a pot add milk, cream,condensed milk, integrate then add cinnamon, cloves, star anise. set fire to low/medium and bring to a boil then let it get to room temp.
- Once it is cold strain it and add, eggs, juice of half lime, salt, integrate then add it to your mold, bake in Bain Marie at 325 F / 160 C for 35 - 40 min. Once it cooked let it cold then refrigerate it for a couple of hours, serve with some shredded coconut on top and its good to go
When cooking, go for flavor, infuse your milk with some spices. Little steps like this one are gaming changing while cooking.
Trick here is to mix one egg at the time, and use 2 eggs per cup of “Liquid”(Coconut Milk and Cream).
Make sure caramel covers all the mold and once it’s cooked, let it cool and rest on your fridge for at least 8 hours, garnish with some lemon zest and shredded coconut.
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