Easy Recipes

Almond Cream Coconut Flan

Who knew flan could be made in a rice cooker? Well, you do now.

Yield: Serves 6.

2 cups water
4 large egg yolks
4 tablespoons sugar, divided
- Dash salt
2 1/2 cups heavy cream
2 teaspoons almond extract or almond liqueur
1/3 cup coconut, shredded

Pour 2 cups of water into the inner pot of the Aroma® rice cooker and close the lid. Press the Steam/Cook button and bring the water to a boil in approximately 8 minutes. In a non-reactive bowl, whisk the egg yolks with 2 tablespoons of sugar and the salt. In a medium saucepan over low heat, bring the cream, remaining sugar, almond extract and coconut just to scalding. Add a small amount of cream to the eggs and stir. Gradually add the rest of the cream to the egg yolks, stirring constantly. Pour the batter into a 1-2 quart baking dish that fits the inner pot. Cover the dish with a piece of aluminum foil. Open the lid, using caution to avoid steam burns. Using a foil pan lifter and a cooking mitt, place the dish into the boiling water, cover and cook for 50 minutes. Use cooking mitts and the foil pan lifter to remove the flan and cool. Serve at room temperature or refrigerate until chilled.