Almond Coconut Flan - 23g Carbs, 2g Fiber, 21g Sugar
{This may be too high in sugar for some. Some suggestions are:
use lite coconut milk and unsweetened coconut to cut back on the
sugar. As always, if unsure do not use! Take care, Gloria]
From: www.splenda.
This creamy caramel custard is baked, chilled and inverted onto a
serving plate. It's easy and you can make it the day before serving.
Serves: 10
Prep Time: 15 Minutes
Cook Time: 40 Minutes
1/2 cup SPLENDA Sugar Blend for Baking
2 Tbsp water
1 (13.5oz 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 tsp almond extract
3/4 cup flaked coconut
1/2 cup sliced almonds, toasted
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine 1/2 cup SPLENDA Sugar Blend for Baking 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.
3. Combine coconut milk and skim milk in a saucepan; bring to a boil.
4. Beat eggs and yolks at high speed with an electric mixer until foamy. Gradually add 1/3 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.
5. 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.
Cook's Note:
To toast almonds, spread on an ungreased baking pan. Bake
in a 350 degrees F oven 5 to 7 minutes, stirring occasionally
until lightly browned.
Servings: 10
Nutrition per Serving:
280 Calories, 150 Calories from Fat, 17g Total Fat, 10g Saturated Fat,
130mg Cholesterol, 60mg Sodium, 23g Total Carbs, 2g Dietary Fiber,
21g Sugars, 6g Protein
Exchanges Per Serving: 1 1/2 Starches, 3 Fats
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