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It’s my 50th recipe! Wouldn’t it be awesome to celebrate it with my favorite Filipino dessert—Leche Flan! 🙂

Christmas is also a time of indulgence, and there’s probably no dessert more indulgent than the leche flan. Although it’s made from simple, everyday ingredients, I think leche flan is the most decadent local desserts, bar none. It’s simple and delicate, yet rich and addicting!

In case you’re not familiar, macapuno is a sweetened coconut preserve while leche flan (literally milk flan) is akin to crème caramel or caramel pudding which has so many versions all over the world. Interestingly, both macapuno and leche flan are key ingredients in making another popular Pinoy dessert—halo-halo. I’m topping our leche flan with sweet strings of macapuno because it adds a sweet bite to the otherwise plain flan.

In the Philippines, leche flan is typically made from egg yolks (lots of it!) and condensed milk. Either whole milk, evaporated milk, or cream is added to tone down the sweetness and boost the creaminess. It can be cooked with only three ingredients, but a few drops of vanilla extract and dayap (lime) zest can be added to enhance the flavor.

Beware, weight watchers! This dessert is practically made from sugar and milk, so just imagine its calorie content. But hey, an occasional bite or two would be fine, I suppose. 🙂

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In this recipe, I replaced evaporated milk with coconut cream or kakang gata as it complements our macapuno sweets. Surprisingly, the flan itself once cooked does not have any distinct coconut taste, but its texture is so much creamier compared to using evaporated milk or regular milk.

I also cut down the number of egg yolks to six. Normally, a single batch needs about 10 to 12 egg yolks, but I think it’s a tad too much, not to mention, costly. Well, guess what, I tried it with six—no negative effect on the taste or quality!

Leche flan is normally steamed, but baking is also a popular option. I personally prefer baking as it gradually reduces the moisture content of the flan which results in a denser, firmer texture.

Of course, to make my life easier, I’m using my new Breville Smart Oven. It has user-friendly features and preset functions which any kitchen novice can follow. Plus, I don’t have to worry about overcooking because it has an auto shut-off timer.

Seriously, you must try this recipe! Watch and grab the recipe below:

Macapuno Leche Flan Recipe

You will need:

For the coconut caramel sauce

  • 1 cup granulated sugar
  • 1 cup macapuno (sweet coconut preserves)

For the milk custard

  • 6 egg yolks
  • 1 can (300 ml) sweetened condensed milk
  • 400 ml coconut cream
  • 1 tsp vanilla essence
  • 1 tsp lemon or lime (dayap) zest
  • 3 cups hot water

To prepare:

In a small saucepan over medium heat, caramelize sugar until it’s amber in color. Do not burn.
Carefully pour the caramel syrup into llaneras or any oven-safe molding dishes.

Note: Hot caramel can burn your skin! Be careful!

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Set aside and allow to cool. Add the macapuno strips.

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Preheat oven to 350F.

In a mixing bowl, add the rest of the ingredients except the hot water. Mix thoroughly.

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Strain the mixture. Gently pour it into the molding dishes. Cover them with aluminum foil.

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Place the molding dishes into a deep baking pan. Carefully pour hot water into the baking pan. Bake in the oven for 75 to 90 minutes.

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Stick a toothpick into the flan. If it comes out clean, it’s done. Otherwise, put it back in the oven and bake for another 10-15 minutes. Allow to cool, then chill in the fridge overnight.

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Serve and enjoy.

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Don’t forget to visit the Breville Philippines Facebook Page and catch their latest promos and product offerings (especially this holiday!):

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