Tembleque: Coconut Flan

1. 1

   Over medium-high heat Pour milk into a 3 quart pot.

2. 2

   Add cinnamon sticks.

3. 3

   Whisk in Cream of coconut, vanilla and sugar.

4. 4

   Bring to a slow boil, stirring occasionally .

5. 5

   Whisk in cornstarch in 3 parts, whisking vigorously after each addition to prevent large lumps from forming.

6. 6

   Lower flame to medium and allow mixture to bubble, stirring frequently (takes about 5 to 7 mins).

7. 7

   When mixture sticks to spoon and is the consistency of a smooth custard, remove from heat.

8. 8

   (if it gets too thick whisk in milk a Tbsp at a time).

9. 9

   Remove cinnamon sticks and discard.

10. 10

    Pour into individual ramekins, dessert dishes, or a mold pan that has been rinsed in COLD water.

11. 11

    Allow to cool for 30 minutes before placing in refrigerator.

12. 12

    Refrigerate for 3-6 hours.

13. 13

    To remove from mold, place pan in a warm water bath for about 5 minutes.

14. 14

    Invert onto serving dish.

15. 15

    Garnish with ground cinnamon and flaked coconut.

16. 16

    Accent your serving dish with a cinnamon stick!

* Per serving · 4 servings · Values may vary.

No additional tips available.