Coconut Flan

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Caramel and coconut pair well.

Servings: Serves 6

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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

To make Caramel: Heat sugar and 2 tablespoons water in saucepan over low heat until water simmers. Remove, and swirl pan until sugar dissolves.

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.

Preheat oven to 350 degrees F. Boil several cups of water for roasting pan.

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.

Bake about 40 minutes; leave cups in pan 20 minutes. Refrigerate at least 4 hours.

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

How to Make Flan

When you want a creamy dessert that's more sophisticated than pudding, it's time to learn how to make flan. This rich, custard-based treat topped with caramelized sugar is often associated with Spanish, Mexican or Central and South American cuisines, but flan (rhymes with "faun") is believed to have originated in Rome, one of the first places where chickens were kept for their eggs. The original dish was more savory than sweet.

Recommended Recipe:

Coconut Flan

Sweetened condensed milk and canned coconut milk make this flan extra rich and velvety smooth. Chill the flan overnight for a handy make-ahead recipe.

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