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!

Cooking Tips for Perfect Halo Halo Flan

To achieve the perfect texture in your halo halo flan, be sure to mix the eggs and condensed milk gently. Overmixing can introduce air bubbles, which might affect the smoothness of your flan. Strain the mixture through a fine sieve before pouring it into the mold. This step helps to catch any lumps or bubbles, resulting in a creamier flan. When it comes to cooking, using a water bath can be crucial. Place your flan mold in a larger baking dish filled with hot water, ensuring that the water reaches halfway up the sides of the mold. This gentle cooking method helps the flan set evenly without cracking. Keep an eye on the baking time, as ovens can vary. It’s best to check for doneness by inserting a toothpick. If it comes out clean, your flan is ready. Let it cool completely before refrigerating. Chilling enhances the flavors and allows the flan to set properly.

Serving Suggestions and Pairing Ideas

Halo halo flan can be served in various ways to elevate your dessert experience. For a delightful presentation, slice the flan into wedges and arrange them on a plate. Drizzle with some evaporated milk for added creaminess. You can also top each slice with a spoonful of the halo halo toppings like macapuno, kaong, or sweetened fruits. This not only adds flavor but also creates a colorful and inviting dish. Pairing it with a scoop of ube or coconut ice cream can take the dessert to another level, providing a contrast in temperature and texture. For a more interactive serving style, consider creating a halo halo bar. Set out bowls of different toppings and let everyone customize their flan with their favorite ingredients. This approach not only makes it fun but also caters to different taste preferences, ensuring everyone enjoys their dessert just the way they like it.

Frequently Asked Questions

Can I substitute the sweetened condensed milk?

If you’re looking for a lighter option, you can use evaporated milk and add a bit more sugar to taste. However, this will change the flavor and texture a bit, so keep that in mind.

How do I store leftover halo halo flan?

Store any leftovers in an airtight container in the fridge. It should keep well for about 3 to 5 days, but the flan is best enjoyed fresh.

Can I make this dessert ahead of time?

Yes, you can prepare halo halo flan a day or two in advance. Just make sure to let it cool completely before storing it in the fridge.

What can I serve with halo halo flan?

This flan is delicious on its own, but you can serve it with some fresh fruit or a drizzle of coconut cream for extra richness. A sprinkle of toasted coconut on top adds a nice touch too.

What are common mistakes to avoid when making halo halo flan?

One common mistake is overmixing the egg and condensed milk mixture, which can create air bubbles. Also, not using a water bath can lead to uneven cooking, so make sure to use one for the best results.

Halo Halo Flan

Liza Agbanlog

Halo Halo Flan is a creamy custard dessert layered with sweet coconut milk, crunchy pinipig, and colorful fruits, creating a delightful mix of textures and flavors. It's an indulgent treat that's easy to whip up and impresses everyone!

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Dessert

Cuisine Filipino

Servings servings

Calories 320 kcal

Ingredients

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.”

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 6gFat: 15gSaturated Fat: 10gCholesterol: 120mgSodium: 50mgFiber: 1gSugar: 20g

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