Put the flan in the coconut and eat it all up.
Servings: 10
Ingredients
6 eggs
2 egg yolks
2 cans coconut milk
2 tsp. vanilla extract
1/2 cup coconut sugar
1 Tbsp. water
1 Tbsp. butter
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Preheat oven to 325 degrees F.
In a stand mixer, blend eggs, yolks, coconut milk, vanilla extract, and SweetLeaf® Liquid Stevia Coconut Sweet Drops® until combined well.
In a sauce pan, whisk water with coconut sugar, then add butter and cook over medium-low heat until bubbles form around edges. Simmer one minute then pour into 10-inch pie plate, cake pan or 10 individual ramekins. Swirl dish around to cover bottom. Let sauce harden slightly before pouring custard mixture over caramel.
Place pie plate into a larger baking dish and place in the oven. Pour 2 cups of hot water on the bottom of the larger baking dish so the hot water comes 1-2 inches up the sides of the pie plate.
Bake for 1 hour or until a knife inserted near the center comes out clean. Cool to room temperature then refrigerate for one hour or overnight. When ready to serve flan, loosen edges with a knife and invert onto a large plate.
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