MEMORIES from 12-2017: MY SWISS CHOCOLATE ALMOND, COCONUT and VANILLA BEAN FLAN, topped with WHIPPED CREAM

​DANGEROUSLY DELICIOS!
Flan is one of those desserts that you never get tire to eat. However, at times, I get tired of making the traditional flan; which is an excuse to become crazy in my Kitchen. This was one of those times. Why not add non-traditional flavors to step it up sky high! Smile.
 
Approximate Prep and Cooking Time: One hour
Approximate Cost: $8.29 or $1.38 per serving
Difficulty Level:      X   Easy ____ Intermediate ____ Advanced
Servings: 6 to 7 slices
 
Ingredients
1 cup of organic blonde granulated sugar for the caramel (.50)
6 eggs ($1.00)
1 (13.5) can of Goya Coconut Milk ($1.99)
1 can condensed milk ($1.45)
3 tbsp. of Swiss Chocolate Almond Liqueur $1.35)
1 large vanilla bean ($1.00)
Whipped cream ($1.00)
 
Directions
 
Preheat the oven at 350 degrees.
Add the sugar to a skillet (set on med high) until it melts and turn to light color caramel. (Don’t not leave it unattended, since it caramels in a flash and please, do not burn it)
Carefully, pour the caramel into a rectangular (meatloaf mold).
Place the mold inside a larger mold, that you have poured hot water prior and position the caramel mold in the middle. Set aside.
Add all the ingredients in the order they are listed (except the vanilla bean) to a blender and mix well. Then, slice open the vanilla bean, scrape the good stuff inside and add to the blender.
Add the blender mixture into the caramelized mold.
Place in the oven and bake for 45 minutes to 1 hour. Check for doneness in the middle. An inserted toothpick must come out clean. The flan will jiggle.
Remove from the oven and let it cool completely. Then run a knife between the mold and flan to detach it, it should wiggle.
Place a larger plate over the flan mold and making sure the flan is completely detached from the sides, carefully turn it upside down to remove from the mold.
To serve it, top it with whipped cream or berries. Done