ITS TIME FOR MORE FLAN PEOPLE! IT ALWAYS IS. SMILE.

Yep! This time is my Coconut-Amaretto Flan and grapes. Strange combination, however works perfectly. (I have a little confession to make.) This flan did not have the texture I wanted and I found out the reason. I was distracted when making it and instead of the coconut cream, I opened my coconut milk can. Oh Lord! it was not bad at all but a reminder to us all:
Whenever we are baking, do not get distracted.
 
Category:  Dessert
Approx. Prep and Cook Time:  60 Minutes
Approximate Cost:    $7.10 or $1.18 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 6 to 8
 
Ingredients
5 eggs at room temperature ($1.00)
1 (12 oz.) can coconut CREAM ($1.35)
1 can condensed milk ($1.45)
1 ½ tbsp. Amaretto Liqueur (.90)
1 ½ tbsp. CocoRibe Liqueur (.90)
1 tbsp. vanilla ($1.00)
 
1 cup of sugar for the caramel (.50)
 
(grapes or any other fruit you like to garnish)
 
Directions
Preheat the oven at 350 degrees.
Add the sugar to a skillet on med high until the sugar melts and turn into caramel. (Don’t burn it)
Carefully, pour the caramel into a mold of your choice, set aside.
Place the mold inside a larger mold, pour hot water and place the caramel mold in the middle. (This is called Baño de Maria or/ bain-marie or/ double boiler) Set aside.
Add all the ingredients in the order they are listed to a blender and then blend.
Add the blender custard mixture into the caramelized mold.
Place in the oven and bake for 1 hour. Check for doneness in the middle. An inserted toothpick must come out clean. Remove from the oven and let it cool completely.
The flan will jiggle. Refrigerate to serve it cold. To plate it, make sure that the Flan is completely detached from the sides. Place a larger plate over the flan mold and making sure the flan is 100% detached, carefully turn it upside down to remove from the mold.
 
This flan combination is delicious. Why not serve it with your favorite ice cream! Smile.