Coconut Flan
From: Vegetarian TimesCaramel and coconut pair well.
Ingredients
Caramel
1/2 cup granulated sugar
Coconut Flan
1 14-ounce can fat-free sweetened condensed milk
1 1/2 cups light coconut milk
1/2 cup low-fat milk
1/4 teaspoon vanilla
3 large eggs
1/2 cup sweetened flaked coconut
Directions
1. To make Caramel: Heat sugar and 2 tablespoons water in saucepan over low heat until water simmers. Remove, and swirl pan until sugar dissolves.
2. Cover pan, and boil over medium-high heat. When syrup's surface is thick with bubbles, uncover, and continue to boil and swirl. When syrup is golden, remove, and keep swirling as it darkens. Pour 1/6 of syrup into each custard cup; swirl to coat bottoms.
3. Preheat oven to 350 degrees F. Boil several cups of water for roasting pan.
4. To make Coconut Flan: Blend milks and vanilla. Whisk in eggs; stir in coconut. Pour into custard cups, and set in large roasting pan. Pour 1 inch of boiling water into pan.
5. Bake about 40 minutes; leave cups in pan 20 minutes. Refrigerate at least 4 hours.
6. To serve, invert cup onto plate.
Nutrition Facts
Calories 440, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 115 mg, Sodium 170 mg, Carbohydrate 78 g, Protein 13 g, Sugars 22 g
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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