April 22, 2007

Coconut Leche Flan With Caramelized Macapuno Strings Topping

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Coconut Leche Flan With Caramelized Macapuno Strings
Coconut Milk Leche Flan

I was browsing the Filipino cookbook Memories of Philippine Kitchens and the leche flan with caramelized macapuno preserves caught my eye. I didn't follow the recipe because there's too much sugar in it. I used my own recipe and used both coconut milk and low fat milk. I also baked the leche flan with the macapuno already at the bottom of the molds. I think Romy Dorotan's idea of adding the macapuno topping after the leche flan has been unmolded is the better method, mainly for presentation.

Coconut Leche Flan
1 can coconut milk
1½ cups milk
½ cup + 2 tablespoons sugar (more if you like the flan sweeter)
4 egg yolks
4 whole eggs
1 teaspoon grated lemon rind

1 cup sugar for the caramel
Kayumanggi brand macapuno string preserves
  • In a large bowl with a handle, heat the coconut milk in the microwave until lukewarm, about 40 seconds . Add the rest of ingredients except the 1 cup sugar for caramel and macapuno. Whisk until thoroughly combined, set aside.
  • Prepare the pans.
  • I used 4 ramekins and 1 oval leche flan mold. Spoon a layer of macapuno evenly on the bottom of the mold and ramekins.
  • In a small skillet, heat ½ cup sugar until it caramelizes and color is golden brown. Pour into the four ramekins covering the macapuno completely. Wash the skillet and caramelize the other ½ cup of sugar and pour into the oval mold.
  • Pour the egg mixture through a fine mesh strainer into the four ramekins, pour the rest in the oval mold. Arrange the ramekins in a square baking pan and the mold in another square baking pan. Pour hot water halfway up the sides of the ramekins and mold. Bake in a 325°F oven for 1 hour and 30 minutes. Cool completely in the refrigerator before unmolding.


christine said...

I'm drooling!! This looks and sounds heavenly. I love both flan AND macapuno, I can eat them separately in massive amounts but together? I think it'll do me in! Lovely recipe!

oggi said...

Hi Christine. It's oh so good but this is one dessert that should be enjoyed only once a year or in teensy weensy portions, if it's even possible. It's a dieter's nightmare, loaded with fat and sugar and maybe should have a warning label attached to it.:D

christine said...

I hear you. Sigh.

g_mirage said...

aha, this is your header for now! Iam intrigued by that book! My mom used to have thi cookbook that is way older than me...kangkong costs 50cents(php) then lol. Katakam naman with macapuno!

oggi said...

gizelle macapuno adds another flavor to the already flavorful leche flan, and caramelizing it made the flan even more masarap!

Anonymous said...

one of those yummy treats i call 5000 calories of heaven- like the famous halo halo.

BUT its worth having it once a year at least...

oggi said...

Anonymous, yep, so good yet so bad.:D

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