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A Filipino party is not complete without Leche Flan, shaped in a classic oval llanera, on the dessert table. And this was true in our home: Mom always had a complete line of desserts for us to enjoy after a big feast. Coconut was always used from soup to dessert, thanks to the abundance of coconuts from the trees that lined the four corners of our backyard, their fronds swaying in the warm winds. Mom only needed to say the word, and someone would climb a coconut tree to harvest as many as she needed and have them chopped open and ready for use. Whenever I heard a “plop” on the grassy lawn, I knew instinctively that coconuts were being harvested and that the most divine desserts would soon appear on our table.
Coconut Leche Flan (Photo by Elizabeth Ann Quirino)
Serves 4
Ingredients
- ¾ cup granulated sugar, for caramel topping
- 10 egg yolks
- 1 (300 ml) can condensed milk
- ¾ cup canned coconut milk
- ½ cup canned coconut cream
- 1 teaspoon pure vanilla extract
- ½ cup bottled Sweet Macapuno Strings, for garnish
Procedure
Have on hand a 9 x 5-inch loaf pan or a 9-inch round cake pan, either glass or metal. You can also use a classic Filipino oval llanera.
To make the caramel topping: Pour the sugar into a medium-sized heavy stockpot set over medium heat. Tilt the pan every now and then as the white sugar turns amber and transforms into a thick, syrupy mixture. It should take about 5 minutes for the sugar to start bubbling, starting at the edges and moving to the center. Keep the heat on low-medium or else the sugar will burn. Once the sugar turns into a golden syrup, immediately pour the scalding hot caramel into the loaf or cake pan. Set aside while preparing the custard.
In a large mixing bowl, whisk the egg yolks until well blended.
Pour the condensed milk, coconut milk and cream over the yolks and then add the vanilla extract. Blend the ingredients with a wooden spoon until the mixture is smooth.
Using a strainer, pour the custard mixture into the caramel-lined pan. Cover with aluminum foil and seal tightly around the edges.
Preheat the oven to 325F. Place the foil-covered custard pan in the center of a larger roasting pan. Pour hot water into the roasting pan; the water should reach halfway up the sides of the custard pan. Bake for 45 to 50 minutes.
Test if the Coconut Leche Flan is done by inserting the tip of a sharp knife into the center; if it comes out clean, the flan is done. Be careful not to let water droplets from the steam fall onto the flan.
Cool the flan on the counter for one hour. Keep it covered with foil and refrigerate overnight.
When ready to serve, run a small, sharp knife around the inside edges of the pan and turn the flan over onto a dessert bandehado, or platter.
Garnish each individual serving with one teaspoon of sweet macapuno strings if desired.
My Mother’s Philippine Recipes
Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “How to Cook Philippine Desserts: Cakes and Snacks” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.