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1 cup condensed milk
1 cup coconut milk
2 tbsp vanilla
sugar to carmelize container
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.
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