It's a flan! It's a custard! It's... delicious!

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.7
  • Total Fat: 9.0 g
  • Cholesterol: 225.5 mg
  • Sodium: 191.0 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 10.2 g

View full nutritional breakdown of It's a flan! It's a custard! It's... delicious! calories by ingredient


Introduction

I don't really know what to call this. The original recipe is called "Custard Pudding" on the recipecircus Web site. I am a huge flan fan, and this dessert really does remind me of flan. However, the ingredients are much more suitable for those desiring to use whole, unprocessed foods. No canned milk products here! :) Very nutritious if you agree with the "Nourishing Traditions" perspective on health. Plus, it's a breeze to make, and that's alway a plus! :) I don't really know what to call this. The original recipe is called "Custard Pudding" on the recipecircus Web site. I am a huge flan fan, and this dessert really does remind me of flan. However, the ingredients are much more suitable for those desiring to use whole, unprocessed foods. No canned milk products here! :) Very nutritious if you agree with the "Nourishing Traditions" perspective on health. Plus, it's a breeze to make, and that's alway a plus! :)
Number of Servings: 4

Ingredients

    3 jumbo eggs
    1.75 C soured raw milk (I suppose you could add lemon juice or vinegar to regular milk [or fresh raw milk] to make substitute "soured milk," but raw milk is the only milk you can safely use as soured milk after its "expiration!")
    .25 C maple syrup (or sweetener of your choice)
    1 t vanilla
    1/8 t sea salt

Directions

Preheat oven to 400 degrees, and butter a pie dish. Mix all ingredients well. Pour into buttered dish. Bake 40-45 minutes or until knife/toothpick inserted in center comes out clean. Cool and serve. Ta-da!

Number of Servings: 4

Recipe submitted by SparkPeople user TRAILHAPPY.

Member Ratings For This Recipe


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    This is good. - 9/17/12


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    No flour? I wonder if Kefir would work instead of soured milk? - 4/4/10

    Reply from TRAILHAPPY (4/5/10)
    Soured raw milk (about 8-10 days old is what I used) tastes like mild buttermilk, so I would imagine that kefir would give a slightly more sour taste. Depending on your preferences, that might work just fine! The maple syrup may lend enough sweetness to mask any excessive sourness.