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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"The dessert crowns the dinner."
-Eugene Briffault, Friend of Balzac

The refrigerator light goes on...

Custards require gentle heating of eggs and milk. Egg substitute works with the eggs to make a good firm flan.

 

 

Creme Caramel (Flan)



Servings = 6 | Serving size =1 custard

Cooking Time = 60 Minutes

This recipe can be multiplied by 2.

Keeps well for 48 72 hours in the mold.

1/4 cup granulated sugar
1/2 cup water
1 4 ounce carton egg substitute
2 large egg yolks
1/2 cup Granulated Stevia or Splenda
1 Tbsp pure vanilla extract
2 cups 1% milk
2 quarts water

Place the sugar and water in a sauce pan and stir until the sugar dissolves. Slowly heat over high heat until the syrup boils. Allow it to boil until the color begins to brown. Swirl the pan only if the caramel appears to be browning unevenly.

Divide the caramel between 6 ramekins.

Preheat the oven to 325F.

In a separate bowl whisk together the egg substitute, egg yolks, Splenda and vanilla extract until smooth.

Place the water in a separate sauce pan or tea pot over high heat.

Place the milk in a sauce pan over medium-high heat and bring to a boil whisking frequently.

The moment the milk begins to boil remove it from the heat and slowly drizzle into the egg mixture whisking continuously.

When all of the milk is well blended into the egg mixture ladle the custard into the ramekins. Place the filled ramekins in a shallow roasting pan. Fill the pan with the hot water until it is about half way up the sides of the ramekins.

Place the water bath with the ramekins in the preheated oven and cook for 35 minutes.

Remove the custards from the water bath and allow them to cool. Cover with plastic wrap and chill in the refrigerator for at least 4 hours.

To serve gently run a knife around the outer edge of the caramel. Place a plate upside down on top of the ramekin and invert the flan onto the plate.

Nutrition Facts

Serving size = 1 custard

Servings = 6

.

Amount Per Serving

Calories 125 Calories from Fat 28
  % Daily Value
Total Fat 3g 5%
    Saturated Fat 1g 6%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 74mg 24%
Sodium 84mg 3%
Total Carbohydrates 17g 6%
    Dietary Fiber 0g 0%
    Sugars 12g  
Protein 6g  
Vitamin A 6% Vitamin C 2%
Calcium 13% Iron 3%
Vitamin K 0 mcg Potassium 219 mg
Magnesium 15 mg