Tembleque: Coconut Flan

Ingredients

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

Instructions

1. Over medium-high heat Pour milk into a 3 quart pot.
2. Add cinnamon sticks.
3. Whisk in Cream of coconut, vanilla and sugar.
4. Bring to a slow boil, stirring occasionally .
5. Whisk in cornstarch in 3 parts, whisking vigorously after each addition to prevent large lumps from forming.
6. Lower flame to medium and allow mixture to bubble, stirring frequently (takes about 5 to 7 mins).
7. When mixture sticks to spoon and is the consistency of a smooth custard, remove from heat.
8. (if it gets too thick whisk in milk a Tbsp at a time).
9. Remove cinnamon sticks and discard.
10. Pour into individual ramekins, dessert dishes, or a mold pan that has been rinsed in COLD water.
11. Allow to cool for 30 minutes before placing in refrigerator.
12. Refrigerate for 3-6 hours.
13. To remove from mold, place pan in a warm water bath for about 5 minutes.
14. Invert onto serving dish.
15. Garnish with ground cinnamon and flaked coconut.
16. Accent your serving dish with a cinnamon stick!