Maple-Almond Flan

By myoung

A traditional Spanish dessert, flan is a creamy custard baked with a sugar-based caramel, which creates a toasty-tasting sweet sauce. In this version, sugar-free maple syrup is drizzled on top to create a similar effect. The maple taste is the perfect complement to toasted slivered almonds

Ingredients

• 3 tablespoon nuts, almonds, slivers
• 8 ounce(s) milk, fat-free evaporated
• 6 tablespoon milk, fat-free
• 1/2 cup(s) egg substitute
• 1 1/2 teaspoon sugar substitute
• plus one tablespoon
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 4 tablespoon maple syrup, sugar-free

Details

Adapted from southbeachdiet.com

Preparation

Step 1

1. Heat the oven to 275°F. Spread almonds on a baking sheet and toast, stirring once, until lightly golden, 8 to 10 minutes. Transfer almonds to a cutting board to cool; roughly chop and set aside.

2. Meanwhile, in a small saucepan, combine evaporated milk and fat-free milk and heat over medium-low heat until scalded but not boiling. Remove the pan from the heat and set aside.

3. In a large bowl, whisk together egg substitute, sugar substitute, almond extract, and vanilla extract. Whisk in 1⁄2 cup of heated milk mixture, then whisk in remaining milk mixture. Divide flan among 4 (6-ounce) custard cups.

4. Place cups in a baking pan and add hot water to come halfway up cups. Bake until flans are set, about 25 minutes. Remove from the oven, cool in the pan, then chill in the refrigerator for at least 4 hours or overnight.

5. Half an hour before serving, remove flans from refrigerator. Just before serving, run a knife around edges and invert flans onto individual plates. Drizzle each with 1 tablespoon syrup and sprinkle evenly with reserved almonds.