| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Miamiherald, Desserts, Holiday, Jewish | 12 | Servings |
INGREDIENTS
| 1 | c | Sugar |
| 10 | Eggs | |
| 1 | cn | Grated coconut in heavy syrup(18 oz) (Ancel or Conchita brand) |
| 1 | cn | Pineapple juice (6oz) |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
PLace a 9-by-13-inch baking dihs in the oven and fill it with 1/2 inch hot water. Preheat oven to 350 degrees F. Place sugar in a heavy saucepan and cook over medium high heat, stirring until it melts and turns golden brownm, about 8 minutes. Pour carmelized sugar into a 9-by-5-inch loaf pan, tilting pan to coat bottom and sides. Set aside. In a medium bowl using an electric mixer, beat the eggs well. Stir in the coconut with its syrup, the pineapple juice and vanilla extract and beat for 1 minute. Pour into loaf pan, place in the wter filled baking dish and bake for 1 hour or more, until firm or when a knife inserted in middle comes out clean. Remove flan from water bath and cool on rack. Chill for 8 hours or overnight. Just before serving, loosen the edges of the flan with a thin-bladed knife, invert a serving platter over the pan, turn it over quickly and lift off the loaf pan. Slice the flan. Nutrtional info per serving: 422 cal; 8g pro, 53g carb, 21g fat (44%), 2.9g fiber, 213mg chol, 74mg sod. Source: Miami Herald, 9/14/95 format: 8/9/96, Lisa Crawford Posted to MM-Recipes Digest V3 #216 Date: 10 Aug 96 00:07:53 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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