Almond Cream Coconut Flan
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.
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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 tblsp sugar, divided

dash salt

2 1/2 cups heavy cream

2 tsp almond extract or almond liqueur

1/3 cup coconut, shredded

Pour 2 cups of water into the inner pot of your rice cooker and close the lid. Press Steam/Cook and let the water come 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 inside 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.

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