Tuesday, March 21, 2017

Low carb flan

Still working on the syrup at the bottom, but I've got the proportions worked out for the custard.

Syrup: next time I'm trying
1 Tbsp Truvia powder
1 Tbsp blackstrap molasses
2 Tbsp water

1 cup cream
1 cup half & half
6 large eggs
1 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp salt
1 Tbsp truvia

Preheat the oven to 350 F. Find a pie plate that fits inside a baking dish.

To make syrup: combine ingredients in bowl.
Spray pie pan with nonstick cooking spray & pour mixture in.
Microwave on half power for 4 minutes.
Place pie pan in large baking dish.

To make custard:
Whisk together all ingredients, and pour over syrup in pie plate.
Place baking dish on oven rack, trying not to slop custard over the side.
Add water to baking dish, trying for up to the level of the flan, but not in danger of slopping over on the oven bottom or in the pie tine when you put the oven shelf in so it can bake.
Bake for 45 minutes or when a knife inserted in the center comes out clean. (65 minutes on my last try.)

When finished, if you turn the sink into a room-temperature water bath and plunk the flan in it, it'll cool quickly. Otherwise, let cool however and cut into eighths. Serve with clotted cream for pure decadence.

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