healthy cinnamon flan


servings: 8

ingredients

1⁄3 cup sugar

1⁄4 cup water

2 cups fat-free milk

1 can (12-oz) fat-free evaporated milk

3 tbsp granulated sugar substitute baking blend, such as Truvia Baking Blend

1⁄4 tsp cinnamon powder

2 (3-inch) cinnamon sticks, broken in half

2 tsp vanilla extract

5 large eggs

2 2⁄3 fresh raspberries

instructions

1

Pre-heat the oven to 350F.

2

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.

3

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.

4

Beat the eggs in a medium bowl. Slowly whisk into the milk mixture until well blended. Pour into the baking dish.

5

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.

6

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.

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