Post by JJ Judkins on Sept 27, 2007 21:26:29 GMT -6
Almond Coconut Flan
Serves: 10
Preparation Time: 15 Minutes
Cooking Time: 40 Minutes
Total Time: 8 Hours 55 Minutes
What you need:
1/2 cup SPLENDA® Sugar Blend for Baking
2 tablespoons water
1 (13.5 ounce) 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 teaspoon almond extract
3/4 cup flaked coconut
1/2 cup sliced almonds, toasted
What you do:
1 Preheat oven to 350 degrees F.
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.
Submitted by: Makers of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 280 | Calories from Fat 150 | Protein 6g | Fat 17g (sat 10g)
| Carbohydrate 23g | Fiber 2g | Cholesterol 130mg | Sodium 60mg |
Sugar 21g
©2007 Splenda
Serves: 10
Preparation Time: 15 Minutes
Cooking Time: 40 Minutes
Total Time: 8 Hours 55 Minutes
What you need:
1/2 cup SPLENDA® Sugar Blend for Baking
2 tablespoons water
1 (13.5 ounce) 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 teaspoon almond extract
3/4 cup flaked coconut
1/2 cup sliced almonds, toasted
What you do:
1 Preheat oven to 350 degrees F.
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.
Submitted by: Makers of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 280 | Calories from Fat 150 | Protein 6g | Fat 17g (sat 10g)
| Carbohydrate 23g | Fiber 2g | Cholesterol 130mg | Sodium 60mg |
Sugar 21g
©2007 Splenda