Maple Almond Flan (South Beach)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 105.8
- Total Fat: 2.8 g
- Cholesterol: 3.0 mg
- Sodium: 175.5 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 0.6 g
- Protein: 9.7 g
View full nutritional breakdown of Maple Almond Flan (South Beach) calories by ingredient
Number of Servings: 4
Ingredients
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3 Tb slivered almonds
8 oz canned fat free evaporated milk
1/4 c plus 2 Tb fat free milk
1/2 c egg substitute
1 1/2 Tb granular sugar substitute
1/4 t almond extract
1/4 t vanilla extract
4 Tb sugar free maple flavored syrup
Directions
Heat oven to 275 F. Spread almonds on a baking sheet and toast until lightly golden (8-10 min). Transfer almonds to a cutting board to cool; roughly chop and set aside.
Meanwhile, in a small saucepan, combine evaporated milk and fat free milk and heat over medium-low heat until scalded but not boiling. Remove from heat and set aside.
In a large bowl, whisk together egg substitute, sugar substitute, and extracts. Whisk in 1/2 cup of heated milk mixture, then whisk in remaining milk mixture.
Divide flan among 4 (6 oz) custard cups. Place cups in a baking dish and add hot water to baking dish (not cups) to come halfway up cups (water bath). Bake until flans are set, about 25 minutes. Remove from oven, let cool in pan, then chill in refrigerator for at least 4 hours or overnight.
To serve, can run knife around edges and invert onto individual plates (I eat mine right out of the custard cup). Drizzle each with 1 Tb syrup and sprinkle evely with reserved almonds.
Number of Servings: 4
Recipe submitted by SparkPeople user DAISYARI.
Meanwhile, in a small saucepan, combine evaporated milk and fat free milk and heat over medium-low heat until scalded but not boiling. Remove from heat and set aside.
In a large bowl, whisk together egg substitute, sugar substitute, and extracts. Whisk in 1/2 cup of heated milk mixture, then whisk in remaining milk mixture.
Divide flan among 4 (6 oz) custard cups. Place cups in a baking dish and add hot water to baking dish (not cups) to come halfway up cups (water bath). Bake until flans are set, about 25 minutes. Remove from oven, let cool in pan, then chill in refrigerator for at least 4 hours or overnight.
To serve, can run knife around edges and invert onto individual plates (I eat mine right out of the custard cup). Drizzle each with 1 Tb syrup and sprinkle evely with reserved almonds.
Number of Servings: 4
Recipe submitted by SparkPeople user DAISYARI.
Member Ratings For This Recipe
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JENNY9784
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TLCRAIG
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MARTHA_JEAN
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HUMORME00