This recipe of a traditional leche flan, a rich tasting custard and blended with the halo-halo ingredients like sweetened kaong (sugar palm fruit), macapuno, pinipig and garbanzos. This is a combination of two popular desserts, the halo-halo and leche flan. Actually leche flan is used as a topping on halo-halo but now in this recipe, the halo-halo ingredients is used as a filling for the leche flan. You can also add nata de coco but since it is too watery, it might make the flan too soft.
To make flan de halo-halo; Boil pandan leaf in 1/2 cup water. Remove the leaf and soak the pinipig. Add the coconut milk and set aside. Meanwhile, caramelize 3 tablespoons sugar in a leche flan mold. Spread evenly and set aside. In a bowl, beat egg lightly. Add the condensed milk, pinipig mixture, macapuno, kaong, garbanzos, cheese and lemon rind. Mix thoroughly. Pour stricture in leche flan mold coated with caramelized sugar. Steam bake for 45 minutes in preheated oven at 325 ° F or until done. To see the complete recipe with lists of ingredients in exact measurements, continue reading.
