Tembleque: Coconut Flan

Ingredients

• 1 (15 ounce) can cream of coconut
• 3 cups milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2 cinnamon sticks (optional)
• 1/2 cup cornstarch, sifted
• ground cinnamon (to garnish)
• cinnamon stick (to garnish) (optional)
• flaked coconut (to garnish) (optional)

Directions

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

8. 8

   Remove cinnamon sticks and discard.

9. 9

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

10. 10

    Allow to cool for 30 minutes before placing in refrigerator.

11. 11

    Refrigerate for 3-6 hours.

12. 12

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

13. 13

    Garnish with ground cinnamon and flaked coconut.

14. 14

    Accent your serving dish with a cinnamon stick!