Random Friday: What We Cook 4

Low Carb Flan

Experience a delicate custard dessert, also known as caramel custard or crème caramel. Our interpretation departs from tradition by omitting caramel topping, and substituting in its place a thin layer of molasses– which does add back some carbs, but the flavor is so strong that you need very little.

Combine and lightly beat:

2 small eggs
1 egg yolk

Add to eggs and mix:

1 cup cream
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 cup Splenda or your favorite sugar substitute

In the bottom of each of three clear glass ramekins, smear with finger or pastry brush:

1/8 teaspoon molasses (approximately)

Divide mixture into the three ramekins, place in pan with warm water half-way up sides.

Bake in oven at 350F until centers are gently set, about 45 minutes. Remove from bath with tongs, allow to cool, then chill for at least two hours or overnight.

To serve, gently run small knife around sides of ramekin, then invert onto small plate or bowl. Gently shake to release flan, and remove ramekin. (If flan sticks to container, try running warm water over bottom of glass for a few seconds.)

Related Posts:
What We Cook 3: Nut-Crusted Tilapia with Pesto
What We Cook 2: Red Chile Salmon
What We Cook: Chocolate Mousse

 




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