Ingredients Jump to Instructions ↓

  1. 1/2 cup SPLENDA Sugar Blend for Baking

  2. 2 tablespoons water

  3. 1 (13 1/2 ounce) can coconut milk

  4. 1 1/2 cups skim milk

  5. 3 large eggs

  6. 3 egg yolks

  7. 1/3 cup SPLENDA Sugar Blend for Baking

  8. 1/2 teaspoon almond extract

  9. 3/4 cup flaked coconut

  10. 1/2 cup sliced almonds, toasted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C).

  2. Combine 1/2 cup SPLENDA 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 SPLENDA 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 SPLENDA 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.


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