Reviewed: Aug. 14, 2007

This was fantastic! I used fat-free sweetened condensed milk and splenda inside the flan while using real sugar for the carmelized part. I baked it in ramekins in a pan of water. The texture was perfection and the taste was wonderful! Even my egg-boycotting daughter loved every bite!

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SPRINGSMERMAID

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Reviewed: Jan. 25, 2007

I was looking for a recipe to replicate the coconut flan I had while in Costa Rica. This recipe came very close! I didn't do the sugar layer, only the flan itself. Maybe next time, I will do the entire recipe as described. My husband and co-workers all agree this is a good recipe!

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