Serves: 2
Total Calories: 254
1. Place 1 tablespoon coconut in each of 2 ungreased 6-ounce custard cups. Drizzle 1 teaspoon ice-cream topping over each. Beat remaining ingredients with egg beater or wire whisk pour into custard cups.
2. Place round baking rack or steamer rack in 10-inch skillet. Place custard cups on rack. Pour boiling water into skillet until it comes almost to the top of the rack. (Water should not touch custard cups.) Cover skillet and steam over medium heat 11 to 12 minutes or until knife inserted halfway between center and edge comes out clean. (Watch flans closely the last few minutes of steaming.)
3. Remove cups from skillet let stand 10 minutes. Loosen sides of flans from cups, using sharp knife. Unmold flans onto dessert plates. Serve warm.
table for 2
Cinco de Mayo (May 5th) calls for a Mexican-inspired dinner. Start with vegetable sticks dipped in a mix of prepared salsa and sour cream Black Bean-Pasta Cancun (see Pasta Pronto and Great Grains chapter) for the main course then this dreamy dessert for the finale to your Mexican fiesta!
1 Serving: Calories 300 (Calories from Fat 155) Fat 17g (Saturated 10g) Cholesterol 245mg Sodium 110mg Carbohydrate 30g (Dietary Fiber 0g) Protein 7g % Daily Value: Vitamin A 14% Vitamin C 0% Calcium 12% Iron 4% Diet Exchanges: 2 Starch, 3 Fat
From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Individual Coconut Flans recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.
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