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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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A delicious flan with a coconut-almond taste. Enjoy it. Ingredients:
1/2 cup sugar (i use splenda blend) |
2 tablespoons water |
1 (13 1/2 ounce) can low-fat evaporated milk |
1 (13 1/2 ounce) can low-fat condensed milk |
1 (8 ounce) package light cream cheese, softened |
1 (13 1/2 ounce) can coco lopez coconut cream |
5 eggs |
1 teaspoon almond extract |
3/4 cup flaked coconut |
Directions:
1. Preheat oven to 350ºF. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes).
2. Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
3. In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
4. Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
5. Bake for about one hour 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.
6. Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.
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