Coconut Flan
1 cup sugar
1/4 cup water
Cooking spray
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 large eggs
1 (14-ounce) can fat-free sweetened condensed milk
1 (14-ounce) can light coconut milk
Preheat oven to 350F.
Combine sugar and water in a small, heavy saucepan. Cook over
medium-high heat until sugar dissolves, stirring frequently. Continue
cooking 3 minutes or until golden, stirring constantly. Immediately pour
into 8 (6-ounce) custard cups coated with cooking spray, tipping quickly
until caramelized sugar coats bottom of cups. Cool completely.
Combine rum and remaining ingredients, stirring with a whisk until well
blended. Divide the egg mixture evenly among prepared custard cups
(about 1/2 cup each).
Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth
of 1 inch. Bake at 350F for 30 minutes or until center barely moves when
custard cup is touched. Cool completely in water bath. Remove cups from
pan; cover and chill at least 4 hours or overnight.
Loosen edges of custards with a knife or rubber spatula. Place a dessert
plate, upside down, on top of each cup, and invert onto plates. Drizzle
any of the remaining caramelized syrup over custards. Makes 8 servings.
Nutritional Information
Amount per serving
Calories: 313
Calories from fat: 15%
Fat: 5.2g
Saturated fat: 2.5g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 0.3g
Protein: 7.5g
Carbohydrate: 57.1g
Fiber: 0.1g
Cholesterol: 110mg
Iron: 0.7mg
Sodium: 103mg
Calcium: 153mg
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"I would rather walk with God in the dark
than go alone in the light."
~Blessed, Sugar
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