Halo Halo Flan

I am super excited to share this dessert with you all. This halo halo flan recipe combines the ingredients from two of my favorite Filipino desserts: leche flan and halo-halo. Leche flan (or caramel custard) is basically made up of condensed milk and eggs while halo-halo consists of a blend of sweet fruits usually served with shaved ice and evaporated milk on top.  These two desserts combined together made an incredible treat. The ingredients pinipig (pounded sweet rice) and bottled macapuno, kaong, nata de coco and sweetened garbanzos may be purchased at any Filipino food store. Valentine’s Day is just around the corner and this rich and satisfying treat will be a good one to share with your sweetheart. Enjoy!

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Halo Halo Flan

Liza Agbanlog

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Filipino

Servings 8 servings

Ingredients

  

1x2x3x

• ¾ cup pinipig fresh or frozen, pounded sweet rice
• 1 ½ cup coconut milk
• 6 tbsp sugar for caramel
• 4 eggs
• 1 can (300 mL) sweetened condensed milk
• ¼ cup macapuno drained, coconut sport strings
• ¼ cup kaong drained, sugar palm fruit
• ¼ cup red or green nata de coco drained, coconut gel
• ¼ cup sweetened garbanzos drained, chickpeas
• 2 tbsp grated cheddar cheese
• ½ tsp finely grated lemon rind

Instructions

 

• Preheat oven to 325 degree F. Soak pinipig in coconut milk.
• Caramelize 3 tbsp sugar in a leche flan mold. Spread evenly and set aside. Repeat process with another leche flan mold.
• In a bowl, beat eggs lightly. Add condensed milk, pinipig mixture, macapuno, kaong, nata de coco, garbanzos, cheese and lemon rind. Mix to combine.
• Pour mixture into the prepared leche flan molds. Place molds in a roasting pan and set in the middle shelf of the oven. Pour enough hot water in the roasting pan to come halfway up the sides of the molds. Bake for 1 hour or until top is set.
• Let cool to room temperature. Chill for several hours before serving.
• To remove from the mold, run a knife around the sides and quickly turn the mold into a serving plate. Pour the caramel sauce over it.

Notes

Recipe adapted from the cookbook: “Filipino Cuisine: A Centro Escolar University Centennial Collection.”

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