I have never tried this.  I think a flan is a type of cake, but I am not
sure.

-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Thursday, October 31, 2019 4:52 PM
To: [email protected]
Cc: Jennifer Thompson <[email protected]>
Subject: Re: [CnD] Almond Cream Coconut Flan

        What is Almond Cream Coconut Flan?
Makes me wish I had a rice cooker to make the recipes I have heard about.
I am trying to eat healthier I wonder about using stevia or truvia instead
of sugar.  


-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Thursday, October 31, 2019 3:48 PM
To: [email protected]
Cc: [email protected]
Subject: [CnD] Almond Cream Coconut Flan

Almond Cream Coconut Flan

Who knew flan could be made in a rice cooker? Well, you do now.

Yield: Serves 6.

2 cups water
4 large egg yolks
4 tablespoons sugar, divided
Dash salt
2 1/2 cups heavy cream
2 teaspoons almond extract or almond liqueur
1/3 cup coconut, shredded

Pour 2 cups of water into the inner pot of the AromaR rice cooker and close
the lid. Press the Steam/Cook button and bring the water to a boil in
approximately 8 minutes. In a non-reactive bowl, whisk the egg yolks with 2
tablespoons of sugar and the salt. In a medium saucepan over low heat, bring
the cream, remaining sugar, almond extract and coconut just to scalding. Add
a small amount of cream to the eggs and stir. Gradually add the rest of the
cream to the egg yolks, stirring constantly. Pour the batter into a 1-2
quart baking dish that fits the inner pot. Cover the dish with a piece of
aluminum foil. Open the lid, using caution to avoid steam burns. Using a
foil pan lifter and a cooking mitt, place the dish into the boiling water,
cover and cook for 50 minutes. Use cooking mitts and the foil pan lifter to
remove the flan and cool. Serve at room temperature or refrigerate until
chilled.  Enjoy.

 

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