Cooking with Marlene Koch

Almond Coconut Flan

Makes servings.


Almond Coconut Flan


1. Preheat oven to 350°F (175°C).
2. Combine ½ cup SPLENDA® Sugar Blend for Baking and water in a small heavy saucepan; cook over medium heat, stirring constantly until sugar dissolves.
3. Continue cooking, without stirring, until mixture is golden in color (about 4 minutes). Immediately pour mixture evenly into a 9-inch cake pan.
4. Mixture will harden and may crack slightly as it cools.
5. Combine coconut milk and skim milk in a saucepan; bring to a boil.
6. Beat eggs and yolks at high speed with an electric mixer until foamy. Gradually add ⅓ cup SPLENDA® Sugar Blend for Baking, 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® Sugar Blend for Baking. Place cake pan in a roasting pan. Add hot water to a depth of 1-inch in the roasting pan.
7. 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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