INGREDIENTS:
For the Caramel Sauce:
- 1 cup granulated sugar
- 1 cup macapuno strips
For the Custard:
- 1 can (300 ml) sweetened condensed milk
- 400 ml coconut cream
- 6 egg yolks
- 3 cups hot water
- 1 tsp vanilla essence
- 1 tsp lemon or dayap zest
HOW TO MAKE:
- Put the granulated sugar in a small saucepan.
- Apply medium heat and caramelize the sugar, until amber in color (be carefull not to burn).
- Pour the caramel syrup into the llaneras or any oven-safe molding dishes.
- Set aside and allow to cool then add- in the macapuno strips.
- Preheat oven the to 350 F or 175 C.
- Combine the rest of the ingredients (except the hot water) in a mixing bowl.
- Mix thoroughly and strain the mixture.
- Gently pour it into the molding dishes and cover them with aluminum foil.
- Place the molding dishes into a deep baking pan and pour the hot water into the baking pan. Bake in the oven for 75 to 90 minutes.
- Do a toothpick test to see if it is done, otherwise, put it back in the oven and bake for another 10-15 minutes.
- Allow to cool then refrigerate overnight. Enjoy!
IMAGE: oggi-icandothat.blogspot.com
Also try: Baked Leche Flan
