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
Recommended: 50 Coconut Recipes to Satisfy Your Sweet Tooth
VERIFIED BY Taste of Home Test Kitchen
- 2 cups sugar, divided
- 3-1/2 cups 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
- In a heavy saucepan over medium-low heat, cook 1 cup sugar until melted, about 20 minutes. Do not stir. Reduce heat to low; cook for 5 minutes or until syrup is golden brown, stirring occasionally. Quickly pour into eight ungreased 6-ounce ramekins or custard cups, tilting to coat bottom of dish. 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; fill pan with boiling water to a depth of 3/4 in. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 1 hour. Cover and refrigerate overnight.
- Carefully, run a knife around edge of dishes to loosen; invert each dish onto a rimmed serving dish. Melt chocolate; 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