Tembleque: Coconut Flan - cream of coconut

Method

• Over medium-high heat Pour milk into a 3 quart pot.
• Add cinnamon sticks.
• Whisk in Cream of coconut, vanilla and sugar.
• Bring to a slow boil, stirring occasionally .
• Whisk in cornstarch in 3 parts, whisking vigorously after each addition to prevent large lumps from forming.
• Lower flame to medium and allow mixture to bubble, stirring frequently (takes about 5 to 7 mins).
• 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).
• Remove cinnamon sticks and discard.
• Pour into individual ramekins, dessert dishes, or a mold pan that has been rinsed in COLD water.
• Allow to cool for 30 minutes before placing in refrigerator.
• Refrigerate for 3-6 hours.
• To remove from mold, place pan in a warm water bath for about 5 minutes.
• Invert onto serving dish.
• Garnish with ground cinnamon and flaked coconut.
• Accent your serving dish with a cinnamon stick!