WHERE TO BUY FLAN DESSERT RECIPES

Steps:

• Preheat oven to 150°C. Grease a 1.5-litre llanera tin or 15.5cm x 23cm oval ovenproof dish. Place sugar and 80ml water in a saucepan over medium heat and stir occasionally until sugar dissolves (3-4 minutes). Increase heatto high and cook, without stirring, until a dark amber caramel (8-10 minutes); pour into prepared tin to coat base.
• Combine condensed milk, cream and evaporated milk in a saucepan over medium heat; stir gently and frequently until mixture comes to a simmer (3-4minutes).
• Whisk eggs and yolks, brown sugar, lime zest and vanilla in a large heatproof bowl just to combine. Gradually pour cream mixture into egg mixture, while whisking gently without aerating the mixture until combined. Strain through a fine sieve into prepared tin.
• Place tin in a deep baking dish and fill with hot water to halfway up the sides of the tin. Bake, uncovered, until edges are set and there is a slight wobble in the centre (50 minutes to 1 hour). Cool on a wire rack for 30 minutes, then refrigerate until set (4 hours or overnight).
• Heat a large frying pan over medium-high heat. Dust mango wedges liberally with sugar and cook, flesh-side down, until caramelised (3-4 minutes).
• To serve, run a knife around edges of flan to release, then invert onto a platter. Arrange a few caramelised mangoes on top, scatter with extra zest and serve with remaining mangoes to the side.

Steps:

• Blend lime zest, lime juice, mango nectar, half of mangoes, and a small pinch of salt in a blender until very smooth.
• Heat gelatin and ½ cup water in a small saucepan over medium heat, stirring constantly until gelatin is dissolved. Remove from heat and stir in mango purée. Pour jelly into a 9x5" loaf pan. Carefully add remaining mangoes and stir to combine. Cover jelly tightly and chill until set, 20–30 minutes. Do ahead: Mango jelly can be made 5 days ahead. Keep chilled.
• Place a rack in middle of oven; preheat to 350°. Cook sugar and 1 Tbsp. water in a small saucepan over medium heat, stirring until sugar is dissolved, then cook, undisturbed, swirling pan occasionally and brushing down sides with a wet pastry brush as needed, until mixture turns deep amber, 7–9 minutes. Scrape caramel into another 9x5" loaf pan.
• Whisk egg yolks, coconut milk, condensed milk, vanilla, and salt in a medium bowl to combine. Pour through a fine-mesh sieve into loaf pan with caramel. Cover with foil. Set inside a roasting pan and place on oven rack. Carefully pour hot water into roasting pan to come halfway up sides of loaf pan (a tea kettle makes this easy if you have one).
• Bake flan until just set in the center (it should still wobble a little when gently jiggled) and barely golden on top, 55–60 minutes. Let cool (still covered), then chill until cold, at least 4 hours. Do ahead: Flan can be made 2 days ahead. Keep chilled.
• Spread out corn on a rimmed baking sheet. Sprinkle sugar and salt over, then drizzle oil over and toss to combine. Roast until crisped slightly but not yet browned and a little sticky, 12–15 minutes. Let cool.
• Meanwhile, bring sago pearls and ½ cup water to a simmer in a small saucepan and cook until translucent and firm-tender, 8–10 minutes. Drain, then combine in a small bowl with coconut milk, stirring well to separate pearls. Let cool.
• Toast coconut in a small skillet over medium heat until edges start to brown and crisp, about 5 minutes (be careful not to overcook).
• Cut flan into 1"pieces and divide some among tall glasses or wide bowls. Cut out mango jelly into desired shapes and arrange on top, then spoon in ice cream, condensed milk, shaved ice, strawberries, macapuno, palm seeds, corn, sago pearls, toasted coconut, red beans, and pinipig as desired.