Kapeng Barako Flan

Kapeng Barako Flan

Baraco Coffee Flan

A delightful balance of traditional way in making flan, creamy pandan 

caramel custard and rich blend of local barako coffee jelly.

Ingredients :

Top layer (custard) ;

• 1 Tablespoon gelatine powder
• 1 Can thin coconut milk
• 3/4 Cup of sugar
• 1 Cup palm sugar
• 1 Teaspoon vanilla
• 1 Pandan leaves
• Pinch of salt

Bottom Layer (coffee jelly) ;

• 2 Cups brewed coffee
• 1 Cup palm sugar
• 1 Teaspoon gulaman powder
• 1 Teaspoon vanilla

Directions :

     

     Top custard layer :

• Pour coconut milk in a mixing bowl.
• Add sugar, gelatine powder and salt.
• Stir constantly as the sugar dissolve.
• Add pandan leaves and palm sugar, put in medium high heat.
• Keep stirring until mixture turns into a full boil.
• Turn the heat off, remove pandan leaves and add vanilla extract, stir.
• Pour in a flan or jelly mold and let it chilled thoroughly.

   Bottom coffee layer :

• In a mixing bowl, pour brewed coffee, palm sugar and gelatine powder.
• Stir constantly until mixture turns into a full boil
• Turn the heat off, add vanilla extract and stir.
• Pour on top of the custard layer and let it chilled thoroughly.

Cooking Tips :

1. Lightly grease the inside of the flan or jelly mold.
2. Before starting the coffee layer, wait until the custard layer have thoroughly chilled.
3. Gelatine or agar-agar are measured in 2 cups of coffee or coconut milk.
4. Always read the packaged of gulaman, jelly and agar agar for exact measurement.

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