Coconut Flan Recipe

Ingredients:

\nCustard\n6 eggs\n2 yolks\n2 cans coconut milk\n2 teaspoons vanilla extract\n2 teaspoons SweetLeaf Stevia Liquid - Coconut\n\nCaramel Sauce\n½ cup coconut sugar\n1 tablespoon water\n1 tablespoon butter\n

Method:

\nPreheat oven to 163 degrees. In a stand mixer, blend eggs, yolks, coconut milk, vanilla extract and SweetLeaf Stevia Liquid - Coconut 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 is 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. Makes 10 servings.\n

Recipe and photo courtesy Sugar-Free Mom.