Individual Flans
"I haven't tried this yet but it sounds pretty good. I found it in a Taste of Home Cooking for 2 magazine."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 tablespoons flaked coconut
- 2 teaspoons caramel ice cream topping
- 1 egg
- 1 egg yolk
- 3⁄4 cup half-and-half cream
- 3 tablespoons sugar
- 1⁄4 teaspoon vanilla extract
- 1 pinch ground allspice
directions
- Divide coconut between two ungreased 6 oz custard cups.
- Drizzle with caramel topping.
- In a small bowl, whisk the remaining ingredients; pour into custard cups.
- Place a steamer rack inside a large skillet. Pour water into skillet until it comes almost to the top of the rack. Place custard cups on rack.
- Bring to a boil; cover and steam for 10-12 minutes or until a knife inserted 1 inch from the edge comes out clean.
- Remove cups to a wire rack; let stand for 10 minutes.
- Run a knife around the edge of the cup.
- Unmold flans onto dessert plates; serve warm.
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RECIPE SUBMITTED BY
PSU Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
