Best Maple Almond Flan Recipes

Maple Almond Flan (South Beach Diet Phase 1) image

Provided by Lizzie Rodriquez

Categories Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons slivered almonds
8 ounces fat-free evaporated milk, canned
1/4 cup skim milk
2 tablespoons skim milk
1/2 cup egg substitute
1 1/2 tablespoons granular sugar substitute
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
4 tablespoons sugar-free maple syrup

Steps:

Heat the oven to 275. Spread almonds on baking sheet and toast, stirring once, until lightly golden brown, 8-10 minutes. 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 wand 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 almond and vanilla extracts. Whisk in 1/2 cup of heated milk mixture, then whisk in remaining milk mixture.
Divide flan into 4 6 ounce custard cups. Place cups in a baking pan and add enough hot water to come halfway up the cups. Bake until flan sets, about 25 minutes. Remove from oven, cool in pan, then chill in refrigerator 4 hours or overnight.
Half an hour before serving, remove flans from refrigerator. Just before serving, run a knife along edge of cups, and invert flans onto individual plates. Drizzle each with 1 T syrup and sprinkle evenly with almonds.

Nutrition Facts : Calories 113.3, Fat 2.7, SaturatedFat 0.3, Cholesterol 2.7, Sodium 138.9, Carbohydrate 13, Fiber 0.6, Sugar 10.5, Protein 9.4

Maple-Almond Flan Recipe - (4/5) image

Provided by myoung

Number Of Ingredients 9

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

Steps:

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.