Recipe: Breadfruit Flan (flan de panapen)

Breadfruit Flan (flan de panapen)

1 medium Breadfruit
4 tablespoon margarine
3 eggs
1/3 cup flour
teaspoon vanilla
1 cup coconut milk
1/3 cup sugar
teaspoon salt
cup sugar for caramel
1 quarts of water

Cut breadfruit in pieces lengthwise and cut off the center , leaving it about 2 inches thick. Shave off the green peel. In a deep pot put 1 quart of water to boil and add the breadfruit. Cook until tender, drain and mash it. Measure 1 cup. Mix all the ingredients in the order they appear. Prepare caramel. In a small sauce pan add cup sugar and a teaspoon of water and let it cook until it turns to an amber color. Pour in a 9 inch baking pan covering bottom and sides, let it cool. Pour the breadfruit mix in the caramelized pan. Put 1 inch warm water in a baking dish and then put your breadfruit pan inside and cook at 350 degrees oven for 45 minutes. Let it cool. Refrigerate before serving.