This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"The dessert crowns the dinner." -Eugene Briffault, Friend of Balzac
Custards require gentle heating of eggs and milk. Egg substitute works with the eggs to make a good firm 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.
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 325°F.
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.
Serving size: 1 custard
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|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 0g||0%|
|Vitamin A 6%||Vitamin C 2%|
|Calcium 13%||Iron 3%|
|Vitamin K 0 mcg||Potassium 219 mg|
|Magnesium 15 mg|