A take on a classic Filipino dessert - leche flan
Prep Time: 25 mins + chilling time | Cook Time: 40 mins | Yield: 8 servings
Summer is still going strong and all I want to eat is halo-halo, a classic Filipino summer dessert with mixed sweetened beans, jellies, shaved ice, milk, and usually topped with leche flan. Where I live in Florida, it's a bit hard to find all the ingredients for halo halo, so I'm settling for the leche flan topping! Below is my take on this Filipino classic.
Most Filipino households have a llanera, an oblong pan specifically designated for cooking the flan in, and the flan is usually steamed to cook. My mom's recipe uses only whole eggs and evaporated milk to make the flan less dense. My version is the exact opposite - I live for the creamy flans! To make it more 'summery,' I used coconut for a bit of an island touch. It's a subtle flavor that could be turned up by using coconut extract or adding in some desiccated coconut flakes. Try out some variations and share below!
Ingredients
1 cup granulated white sugar
2 whole eggs + 2 egg yolks
1 14-ounce can sweetened condensed milk
1 14-ounce can coconut milk (note: you can find this at most grocery stores' international aisle)
Instructions
Make the caramel: pour sugar in a medium saucepan over low-medium heat. Stir occasionally until all the sugar crystals are melted. Once at this stage, sugar will start darkening into a caramel color. Continue to mix until the texture is smooth and caramel is runny.
Immediately pour into ramekins, as sugar hardens quickly. Place about a tablespoon in each ramekin. Be very careful as the caramel is extremely hot.
Put ramekins aside to let the caramel cool.
Make the custard for the flan: preheat oven to 350° F.
In a medium bowl, whisk together eggs, coconut milk, and condensed milk. Note: coconut milk may separate into the liquid and solidified fat, this is still fine to use. You may also use less than the full can of condensed milk to control the sugar of the flan. Like most Filipinos, I have a sweet tooth and prefer a pretty sweet flan.
Once custard is fully mixed, use a sieve to strain the custard into a clean new bowl. This step isn't necessary, but helps ensure the consistency of the flan is as creamy as possible!
Ladle the custard into prepared ramekins - keep in mind they will be inverted when served. How filled the ramekin is will dictate the height of your flan.
Place ramekins in a baking dish that covers most of the height of the ramekin. Fill with hot water until the water covers about half the height of the ramekins.
Bake uncovered for 40 minutes. After baking, remove from the hot water to cool before chilling.
It's best to chill overnight or at least 4 hours before serving. To serve, run a knife around the flan, and soak the ramekin in some warm water for about 3 minutes to loosen the caramel. Invert on your serving plate. Enjoy!
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