Almond Coconut Flans Recipe

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Almond Coconut Flans Recipe
Almond Coconut Flans Recipe photo by Taste of Home
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Almond Coconut Flans Recipe

Read Reviews
1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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 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.
Originally published as Almond Coconut Flans in Taste of Home Christmas Annual Annual 2009, p172

Nutritional Facts

1 each: 381 calories, 12g fat (5g saturated fat), 169mg cholesterol, 248mg sodium, 61g carbohydrate (60g sugars, 1g fiber), 9g protein.

  • 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 sweetened shredded coconut
  1. 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.
  2. 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.
  3. 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 just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours.
  4. Carefully, run a knife around edge of dishes to loosen; invert each dish onto a rimmed serving dish.
  5. In a microwave, melt chocolate; stir until smooth. Drizzle over flans. Sprinkle with almonds and coconut. Serve immediately. Yield: 8 servings.
Originally published as Almond Coconut Flans in Taste of Home Christmas Annual Annual 2009, p172

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MY REVIEW
alleytt User ID: 5891646 187457
Reviewed May. 20, 2011

"coconut flan is over the top; It has replaced cheesecake as my fav dessert."

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