In a small, heavy sauce pan, over medium heat place the sugar. Swirl the sugar around by tilting the pan. In about 7 minutes, the white granulated sugar changes to an amber colored syrup. Once the syrup bubbles, remove from heat and quickly pour ¾ cup syrup into a loaf pan to coat the bottom.

Set aside ¼ cup of this caramel syrup to go with the Macapuno topping

Meanwhile, in a separate bowl, mix together the egg yolks, evaporated milk and condensed milk. Use a wooden spoon. You do not want to whip or overbeat this mixture or bubbles form later in the custard.

Add the vanilla.

Using a sieve, pour the custard mix to the loaf pan lined with caramel. Cover the entire pan tightly with aluminum foil.

Place this loaf pan in a larger pan filled with water.

Bake at 325 F degrees, “bain marie” style in the oven for 50 minutes. When done, allow the loaf pan to cool on the counter. Then refrigerate at least 6 hours or overnight for the custard to set.

In a heavy saucepan, heat together the heavy cream and coconut cream till it bubbles and gets thick. This only takes about 8 to 10 minutes. Be careful not to burn it.

Add the Macapuno strings* and mix well over the heat.

Add ¼ cup of the leftover caramel syrup.

Run a sharp knife around the sides of the loaf pan, and edges of the custard.

Over a nice rectangle platter, carefully turn over the custard.

While the caramel syrup is flowing down the sides from the top, pour the Macapuno Cream on top.

Slice thin to serve. Keep refrigerated to store any leftover Leche Flan.