Desserts : Puddings, custards & trifles Last Updated: Jul 25th, 2009 - 18:59:51 Coconut Flan By Sandra Woodruff  Printer friendly page Yield: 6 servings 1/2 cup plus 2 tablespoons sugar, divided 1 1/4 cups evaporated nonfat or low-fat milk 1 cup light coconut milk 3/4 cup fat-free egg substitute 1/4 cup Splenda 2 teaspoons vanilla extract 1/4 teaspoon coconut extract 1/3 cup shredded sweetened coconut, toasted* 1. Place 1/4 cup plus 2 tablespoons of the sugar in a 1-quart pot and set over medium-high heat. Cook without stirring for 2 minutes, shaking the pan occasionally, until the sugar begins to liquefy around the edges. Reduce the heat to medium and cook for another couple of minutes, stirring occasionally, or just until the sugar completely liquefies and turns a golden caramel color. 2. Have ready six 6-ounce custard cups. Immediately pour about 1 tablespoon of the caramelized sugar into the bottom of a cup (caution, it will be very hot). Quickly swirl the cup to coat the bottom and 1/2-inch up the sides. Repeat with the remaining cups. Set the cups aside for 10 minutes to cool. 3. Preheat the oven to 350 degrees F.  Place the remaining sugar, milks, egg substitute, Splenda, and vanilla extract in a large bowl and whisk until well mixed. Pour the mixture into the prepared custard cups. 4. Place the custards in a 9-x-13-inch pan. Add hot tap water to the pan until it reaches halfway up the sides of the custard cups. Bake for about 40 minutes, or until a sharp knife inserted near the center of the custards comes out clean. 5. Remove the custards from the pan and let cool to room temperature. Cover and refrigerate for at least 24 hours to allow the hardened caramel sauce to liquefy. To serve, run a sharp knife around the edge of the custards and invert onto serving plates, allowing the sauce to flow over and around the custards. Top each serving with some of the coconut and serve immediately.   Nutritional Facts (per serving) Calories: 197     Carbohydrates: 32 g     Fiber: 0.5 g   Fat: 3.9     Sat. Fat: 1.8 g Cholesterol: 2 mg      Protein: 7.4 g     Sodium: 145 mg    Calcium: 175 mg Diabetic exchanges: 2 carbohydrate, 1/2 fat *To toast the coconut: Preheat the oven to 350 degrees F. Spread the coconut evenly over a small baking sheet. Bake for about 5 minutes, stirring after a couple of minutes, until lightly browned and toasted. Let cool and store in a covered container until ready to use. © Copyright 2005 by eatsmarttoday.com Top of Page