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Recipe

Lemon Coconut Flan

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This Caribbean inspired Lemon Coconut Flan recipe combines tropical fruit, such as coconut, with the creaminess of evaporated and sweetened condensed milk.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 12 servings

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

PREHEAT oven to 350° F. Move oven rack to lowest position.

HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of deep-dish 9-inch-round baking dish; swirl around bottom and side to coat.

BEAT sweetened condensed milk, egg yolks, eggs, cream cheese, vanilla extract and lemon peel in medium mixer bowl on low speed.

HEAT evaporated milk, coconut cream and coconut in a small saucepan over low heat; do not boil.

POUR small amount of milk mixture into egg mixture and stir until blended. Gradually add in remaining milk mixture, stirring constantly and carefully so as not to curdle the eggs. Pour into prepared baking dish. Place baking dish in large roasting pan; fill roasting pan with warm water to about 1-inch depth.

BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

TO SERVE: Run small knife around edge of baking dish. Invert serving plate over baking dish. Turn over; shake gently to release. Caramelized sugar forms sauce. Garnish with lemon rind, if desired.

Nutrition Facts

Amount Per Serving
Servings: 12 servings
Calories 340
Calories from Fat 120
%Daily Value*
Total Fat 13g 20%
Saturated Fat 9g 45%
Cholesterol 130mg 43%
Sodium 125mg 5%
Total Carbohydrate 48g 16%
Dietary Fiber 0.5g 2%
Sugars 47g
Protein 8g
Vitamin A 6%
Vitamin C 0%
Calcium 20%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
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