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
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
caramel
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.
