I have been cooking for five days now. Is my inspiration coming from the lotuses that are displayed?
Today, my creative self wants to experiment with coconut milk and coconut oil. Why? Josephine gave me two cans of coconut milk and Celia gave me a bottle of coconut oil. So, what is the plan, I asked myself?
Of course, the first thing a cook does or even a baker, is to scout if all the ingredients are available. And what are we cooking today?
Coconut leche flan in a heart-shaped pan
6 egg yolks
1 tablespoon sugar ( caramelize over hot flames, until brown in color, let cool in container )
1 can of condensed milk ( Lechera brand is the less sweet of all the varieties I have tried )
1/2 can of coconut milk
1 tablespoon of coconut oil
1 tablespoon of vanilla
Whisk the egg yolks, careful not to overbeat and careful not to introduce too much air. Add the condensed milk, 1/2 can of coconut milk, 1 tablespoon of coconut oil. Strain into the heart-shaped pan with cooled caramel. Cover well with foil, so that steam or excess water is kept out and not allowed into the mold. Prepare the steamer and add water.
When boiling, add the foil-covered mold and steam for 45 minutes in high heat. When done, set aside. Refrigerate overnight. The next day, run the knife by the edges and corners of the mold or heart-shaped pan, and unmold into a plate. Serve a tablespoon at a time with a scoop of ice-cream, preferably vanilla, or a flavor that synchronizes well with coconut leche flan, therefore, I suggest no chocolate, but if your palate desires the combination, go for it.
The verdict, when I shared with friends: the coconut flavor was robust, but a bit sweet. I think I will add a tablespoon or two of water next time to just dilute the sweetness. Try the recipe first as you might find it pleasing to your palate before adding water next time. Bon Appetit, as Julia Child would say!! Kain na, I would say!
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