Leche flan takes on a different yet equally delectable form in this wonderful pie!
Leche Flan and Macapuno Pie
Leche flan takes on a different yet equally delectable form in this wonderful pie!
Ingredients
Leche Flan and Macapuno Pie
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon sugar
- 1 pinch Salt
- 1/2 Cup unsalted butter cubed and chilled
- 1/4-1/3 Cup water ice-cold
- 1/2 Cup sugar
- 1/4 Cup all-purpose flour
- 2 cups milk
- 2 egg yolks Egg use yolks, beaten
- 2 teaspoons vanilla extract
- 1 Cup bottled macapuno
- 3-5 tablespoons sugar for topping
Instructions
- Prepare the pie crust: In a food processor, combine flour, sugar, and salt, making sure there are no lumps. Add cold butter and pulse until you achieve a crumb-like texture. While pulsing, drizzle in just enough cold water to bring the dough together. Transfer the mixture to a work surface, flatten into a disc, and wrap in plastic wrap. Refrigerate for about 1 hour.
- Roll out chilled pie dough on a floured surface until 1/2-inch-thick. Carefully transfer to a greased 10-inch pie plate. Trim off excess dough; discard. Cover with plastic wrap; chill until firm, about 2 hours.
- Make the custard filling: In a bowl, combine sugar, flour, and milk. Stir until sugar dissolves. Transfer to a saucepan and cook over medium heat, stirring until the mixture thickens and starts to bubble. Cook for 1 more minute. Remove from heat.
- Place egg yolks in a bowl. Pour in a little of the custard filling and stir until combined.
- Add the egg mixture to the custard. Bring to a gentle boil, stirring constantly. Cook for 2 minutes. Remove from heat. Add vanilla extract, Then stir. Set aside to cool.
- Scatter macapuno over the crust. Pour in cooled custard.
- Bake in a preheated 350°F oven for 20 to 30 minutes or until the crust is cooked through. Cool on a wire rack.
- Sprinkle sugar on top. Place pie under the broiler and bake until sugar has caramelized. Cover and chill for 10 minutes before serving.
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