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I'm cooking for some friends, and my menu includes Leche Flan. Here is my favorite Leche Flan Recipe, which has coconut milk. The coconut milk seems to make the texture smoother. I have other Leche Flan Recipes, from the Philippines and Mexico, but this one almost always turns out perfect. It may take more than 45 minutes to cook. You have to test with a knife. Poke and pull, if the knife is clean, the flan is cooked.
Leche flan (Disclaimer: regular leche flan, not the recipe below) (Photo by punctuated/flickr)
Ingredients
4 eggs
1 cup condensed milk
1 cup coconut milk
2 tbsp vanilla
sugar to carmelize container
Procedure
Mix eggs, milk, and vanilla. I carmelize sugar in a pan and spoon out brown sugar-liquid into the bottoms of pyrex containers. I put the mixture into the containers, around 2/3 or 3/4 full. I double boil for around 45 minutes at 325 degrees.
Let the pyrex containers cool. Run knife around the edges and loosen flan before flipping onto a serving plate, spoon carmelized sugar over the top. Delicious!
Originally posted in: https://cbrainard.blogspot.com/2013/04/cooking-with-cecilia-leche-flan.html
Cecilia Manguerra Brainard is the author and editor of 21 books. The Philippine edition of her first novel, When the Rainbow Goddess Wept (University of Michigan Press) will be released by the University of Santo Tomas Publishing House in 2019.
PALH (Philippine American Literary House), which she runs, has published Veronica Montes’s collection, Benedicta Takes Wings and Other Stories; Eve La Salle Caram’s novella, Please, San Antonio!; and Linda Ty-Casper’s A River, One-Woman Deep: Stories.