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The flavors of this Piña Colada Flan will take you on an imaginary trip to the Caribbean. Surprise your family and guests with this creamy, sweet treat.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F.
HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat.
COMBINE LA LECHERA and eggs in large bowl; whisk until well combined. Add coconut milk and crushed pineapple and juice; mix well. Pour into prepared pan; cover lightly with foil. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
BAKE for 1 hour and 15 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 spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release. Garnish with shredded coconut.
|Calories from Fat||120|
|Total Fat 13g||20%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 45g||15%|
|Dietary Fiber 0.5g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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