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ngredients
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1/2 cup SPLENDAŽ Sugar Blend for Baking
2 tablespoons water
1 (13.5 ounce) can coconut
milk
1 1/2 cups skim milk
3 large eggs
3 egg yolks
1/3 cup SPLENDAŽ Sugar Blend for Baking
1/2 teaspoon
almond extract
3/4 cup flaked coconut
1/2 cup sliced almonds, toasted
Directions
1.
Preheat oven to
350 degrees F.
2.
Combine 1/2 cup
SPLENDAŽ Sugar Blend for Baking and water in a small heavy saucepan; cook over medium heat, stirring constantly until sugar
dissolves. Continue cooking, without stirring, until mixture is golden in color (about 4 minutes). Immediately pour mixture
evenly into a 9-inch cake pan. Mixture will harden and may crack slightly as it cools.
3.
Combine coconut
milk and skim milk in a saucepan; bring to a boil.
4.
Beat eggs and yolks
at high speed with an electric mixer until foamy. Gradually add 1/3 cup SPLENDAŽ Sugar Blend for Baking, beating until blended.
Gradually add hot milks, beating until blended. Add almond extract and coconut; beat at low speed until blended. Pour mixture
over caramelized SPLENDAŽ Sugar Blend for Baking. Place cake pan in a roasting pan. Add hot water to a depth of 1-inch in
the roasting pan.
5.
Bake for 40 minutes
or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes;
cover and chill for 8 hours or overnight. Loosen edges with a thin knife. Invert flan onto serving plate; sprinkle with toasted
almonds.
Note
To toast almonds, spread on an ungreased baking pan. Bake in a 350 degrees F oven 5 to 7 minutes,
stirring occasionally until lightly browned.
Dietary Exchanges Per Serving: 1 1/2 Starches, 3 Fats
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