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Almond Coconut Flans

Individual desserts always make an impression at special occasion suppers and these flans are no exception. The almond and coconut flavor is awesome.—Melinda Winner, Gulfport, Mississippi

8 ServingsPrep: 40 min. Bake: 30 min. + chilling

Ingredients

2 cups sugar, divided
3-1/2 cups whole milk
6 eggs
1/2 teaspoon salt
1 teaspoon almond extract
1/2 teaspoon coconut extract
2 ounces semisweet chocolate
1/4 cup slivered almonds, toasted
3 tablespoons flaked coconut

Directions

In a small heavy skillet over medium-low heat, cook 1 cup sugar until
it begins to melt. Gently pull melted sugar to the center of the pan
so sugar melts evenly. Cook, without stirring, until dark
reddish-brown, 10-15 minutes. Quickly pour into eight ungreased
6-ounce ramekins or custard cups, tilting to coat bottoms. Let stand
for 10 minutes.
Meanwhile, in a large saucepan, heat milk until bubbles form around
sides of saucepan. Remove from the heat. In a large bowl, whisk the
eggs, salt and remaining sugar. Stir 1 cup warm milk into egg
mixture; return all to pan and mix well. Add extracts. Slowly pour
into prepared dishes.
Place ramekins in a baking pan; add 1 in. of boiling water to pan.
Bake, uncovered, at 325° for 30-35 minutes or until centers are

2 of 2

Almond Coconut Flans (continued)

Directions (continued)

just set (mixture will jiggle). Remove ramekins from water bath;
cool for 10 minutes. Cover and refrigerate for at least four hours.
Carefully, run a knife around edge of dishes to loosen; invert each
dish onto a rimmed serving dish.
In a microwave, melt chocolate; stir until smooth. Drizzle over
flans. Sprinkle with almonds and coconut. Serve immediately. Yield:
8 servings.

Nutrition Facts: 1 serving equals 381 calories, 12 g fat (5 g saturated fat), 169 mg cholesterol, 248 mg sodium, 61 g carbohydrate, 1 g fiber, 9 g protein.