How to Make Cinnamon Flan
You might be asking yourself, “How can it be possible to have a flan in a diabetes-friendly cookbook?” I have to tell you that this happens to be one of my favorite desserts in this book. The magic trick was not using condensed milk and using fat-free evaporated milk instead. Of course, a flan is not a flan without caramel. And for caramel you need real sugar. I used just enough caramel to make this dessert delicious but still guilt-free.
10 min prep time
5 hr cook time
8servings
1 wedge with 1/3 cup raspberries
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Step-By-Step Instructions:
- Preheat the oven to 350ºF.
- Combine the sugar and water in a small heavy-bottomed saucepan. Bring to a boil over medium-high heat and cook, swirling the pan occasionally, until the caramel is lightly browned, about 12 minutes. Immediately pour the caramel into a 2-quart round baking dish, tilting the dish to evenly coat. Set aside until the caramel is cool and hardened, about 10 minutes.
- Meanwhile, combine the milk, evaporated milk, sugar substitute, cinnamon powder, and cinnamon sticks in a medium saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, for 6 minutes. Remove from the heat. Stir in the vanilla and let stand 15 minutes. Remove the cinnamon sticks.
- Beat the eggs in a medium bowl. Slowly whisk into the milk mixture until well blended. Pour into the baking dish.
- Place the baking dish with the flan mixture into a 9 × 13-inch roasting pan and fill the roasting pan with enough hot water to come one-third of the way up the sides of the baking dish. Bake until the custard is set but jiggles slightly in the center, 50–55 minutes.
- Transfer the pan to a rack; let cool 1 hour. Refrigerate until well chilled, about 3 hours or overnight. To unmold, run the tip of a small knife around the edge of the flan. Place a large flat plate on top of the flan and flip it over. Cut the flan into wedges and serve each wedge with 1/3 cup raspberries.
Nutrition facts
8 Servings
-
Serving Size
1 wedge with 1/3 cup raspberries
-
Amount per serving
Calories
160
- % Daily value*
-
Total Fat
3.5g
4%-
Saturated Fat
1.1g
6% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
120mg
40% -
Sodium
125mg
5% -
Total Carbohydrate
22g
8%-
Dietary Fiber
3g
11% -
Total Sugars
19g
-
Dietary Fiber
-
Protein
10g
-
Potassium
360mg
8%
Ingredients
sugar
1/3 cup
water
1/4 cup
skim milk
2 cups
evaporated skim milk
1 (12 oz) can
low-calorie sugar substitute
3 tbsp
ground cinnamon
1/4 tsp
cinnamon sticks (broken in half)
2
vanilla extract
2 tsp
raspberries
2 2/3 cups
large eggs
5