This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Dessert
Leche Flan (Coconut Custard) - TastyPlanner.com
Chef: Galateadia (Pro Member)
Flan made with coconut cream.
Ingredients
2 whole eggs (chicken or duck)
3/4 c. of coconut cream (the first extraction or kakang gata)
1/4 c. of fresh milk (the ready-to-drink kind)
4 heaping tablespoonfuls of white sugar
a few drops of pandan essence
a few drops of lemon essence
a tiny pinch of salt
For the Caramel Glaze:
3 tbsps. of brown sugar
2 tbsps. of water
Instructions
In the pan (mold or ramekin) in which you intend to cook the custard, place the brown sugar and water. Melt the sugar and water (on the stove top or in the oven) over medium-low heat, without stirring, until the sugar is melted. Stir to blend, tilting the pan to coat the bottom evenly.
In a bowl, beat the eggs and sugar.
In a small saucepan, heat the coconut cream and milk without bringing to a boil. Pour about half a cup of the milk mixture into the egg mixture and stir until blended. Pour in the rest of the cream mixture, pandan and lemon essences, and stir well. Pour the custard into the prepared pan. Use a fine strainer to get rid of large bubbles. Don’t worry if you still see tiny bubbles in the mixture. They will go away as the custard bakes.
Place the pan in a larger pan. Pour hot water into the larger pan until it reaches up to about half the height of the smaller pan. Place in a preheated 160oC oven and bake for 25 minutes.
Cool the custard — chill, if there is time. Run a knife around the custard to loosen it, place a plate upside down over the pan then invert.
Similar recipes
Community activity
- Times saved to recipe box: 0
- Times Recommended: 0
- Times added to planner: 0
