Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 6 large eggs
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup grated coconut (for latik)
Special equipment needed:
- 9-inch round cake pan
- Large baking dish
- Fine-mesh strainer
- Saucepan
- Whisk
- Mixing bowls
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the grated coconut, sugar, and water. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture turns golden brown. This should take about 10-15 minutes.
3. Strain the latik through a fine-mesh strainer and set aside.
4. In a mixing bowl, whisk together the condensed milk, coconut milk, eggs, vanilla extract, and salt until well combined.
5. Pour the mixture into a 9-inch round cake pan.
6. Place the cake pan into a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the cake pan.
7. Bake for 45-50 minutes, or until the flan is set but still jiggly in the center.
8. Remove the flan from the oven and let it cool to room temperature.
9. Once cooled, refrigerate the flan for at least 2 hours or overnight.
10. To serve, run a knife around the edges of the flan to loosen it from the pan. Invert the flan onto a serving plate.
11. Drizzle the latik over the top of the flan.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 41g
Protein: 8g
Substitutions for ingredients:
- You can use regular milk instead of coconut milk.
- You can use brown sugar instead of granulated sugar.
Variations:
- You can add 1/2 cup of mashed ripe mango to the flan mixture for a tropical twist.
- You can use pandan leaves instead of vanilla extract for a more traditional Filipino flavor.
Tips and tricks:
- Make sure to strain the latik through a fine-mesh strainer to remove any burnt bits.
- To prevent the flan from cracking, make sure to let it cool to room temperature before refrigerating.
- You can also use a water bath to bake the flan for a more even texture.
Storage instructions:
Store the flan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the flan, place it in the microwave for 30 seconds or until warm.
Presentation ideas:
- Serve the flan on a decorative plate with a drizzle of latik and a sprig of mint.
- Top the flan with fresh fruit, such as sliced strawberries or kiwi.
Garnishes:
- Latik
- Fresh fruit
- Mint leaves
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
Troubleshooting advice:
- If the flan cracks, it may have been overcooked or cooled too quickly. Try baking it for a shorter time or letting it cool to room temperature before refrigerating.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Leche flan is a popular dessert in the Philippines, which was influenced by Spanish colonialism. The addition of coconut milk and latik is a nod to the country's tropical flavors.
Flavor profiles:
- Creamy
- Sweet
- Coconutty
Serving suggestions:
- Serve chilled for best results.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine
Taste: Sweet, Creamy, Coconutty, Caramelized, Rich