Almond Coconut Flans

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IngredientsAlmond Coconut Flans

  • 2 cups sugar divided
  • 3 ½ cups whole milk
  • 6 eggs
  • ½ teaspoon salt
  • 1 teaspoon almond extract
  • ½ teaspoon coconut extract
  • 2 ounces semisweet chocolate
  • ¼ cup slivered almonds
  • 3 tablespoons flaked coconut


Preheat oven to 325⁰ F.

  1. In a small heavy skillet over medium-low heat cook 1 cup of sugar until it begins to melt.
  2. Gently pull melted sugar to the center of the pan so sugar melts evenly.  Cook without stirring, until dark reddish brown, 10 to 15 minutes.
  3. Quickly pour into eight ungreased 6-ounce ramekin or custard cups, tilting to cover bottoms.  Let stand for 10 minutes.
  4. Meanwhile, in a large saucepan, heat milk until bubbles form around sides of the saucepan.
  5. Remove from the heat.  In a large bowl, whisk the eggs, salt and remaining sugar.
  6. Stir 1 cup of warm milk into egg mixture return all to pan and mix well.
  7. Add extracts.  Slowly pour into prepared dishes.
  8. Place ramekins in a baking dish add 1 inch of boiling water to pan.
  9. Bake at 325⁰ for 30 to 35 minutes or until centers are just set (mixture will jiggle).
  10. Remove ramekins from water bath.  Cool for 10 minutes.  Cover and refrigerate for at least four hours,
  11. Carefully run a knife around edge of dishes to loosen. Invert each dish onto a rimmed serving dish.
  12. In a microwave, melt chocolate, stir until smooth.
  13. Drizzle over flans.  Sprinkle with almonds and coconut.

Serve immediately.

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