Recipe

Coconut Flan Recipe

	Rodeogirl73 / All my dishes 1 year, 12 months ago This is one of my fave custard, almost like Mexican Flan. Prep:90m Cook:40m Servings:10	Rodeogirl73
	custard diabetic splenda

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Ingredients

1/2 cup Splenda (Sugar Blend for Baking)

2 tablespoons water

1 (13.5 ounce) can coconut milk

1 1/2 cups skim milk

3 large eggs

3 egg yolks

1/3 cup Splenda (Sugar Blend for Baking)

1/2 teaspoon almond extract

3/4 cup flaked coconut

1/2 cup sliced almonds, toasted (optional)

Directions

Preheat oven to 350°F (175°C).

Combine 1/2 cup Splenda and water in a small heavy saucepan; cook over medium heat, stirring constantly until sugar dissolves. Continue cooking, without stirring, until mixture is golden in color (about 4 minutes). Immediately pour mixture evenly into a 9-inch cake pan. Mixture will harden and may crack slightly as it cools.

Combine coconut milk and skim milk in a saucepan; bring to a boil.

Beat eggs and yolks at high speed with an electric mixer until foamy. Gradually add 1/3 cup Splenda, beating until blended.

Gradually add hot milks, beating until blended.

Add almond extract and coconut; beat at low speed until blended. Pour mixture over caramelized Splenda.

Place cake pan in a roasting pan. Add hot water to a depth of 1-inch in the roasting pan.

Bake for 40 minutes or until a knife inserted in center comes out clean.

Remove cake pan from water and cool on a wire rack at least 30 minutes; cover and chill for 8 hours or overnight.

Loosen edges with a thin knife. Invert flan onto serving plate; sprinkle with toasted almonds.

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