Coconut Flan
From rodeogirl73 16 years agoIngredients
- 1/2 cup Splenda (sugar Blend for Baking) shopping list
- 2 tablespoons water shopping list
- 1 (13.5 ounce) can coconut milk shopping list
- 1 1/2 cups skim milk shopping list
- 3 large eggs shopping list
- 3 egg yolks shopping list
- 1/3 cup Splenda (sugar Blend for Baking) shopping list
- 1/2 teaspoon almond extract shopping list
- 3/4 cup flaked coconut shopping list
- 1/2 cup sliced almonds, toasted (optional) shopping list
How to make it
- 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.
People Who Like This Dish 2
- choclytcandy Dallas, Dallas
- rodeogirl73 Tacoma, WA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments