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.
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- Prep time
- 10 min
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- Cook time
- 5 hr
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- Servings
- 8 Servings
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- Serving size
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1 wedge with 1/3 cup raspberries
Ingredients
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sugar
- 1/3 cup
- 1/3 cup
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water
- 1/4 cup
- 1/4 cup
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skim milk
- 2 cups
- 2 cups
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evaporated skim milk
- 1 (12 oz) can
- 1 (12 oz) can
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low-calorie sugar substitute
- 3 tbsp
- 3 tbsp
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ground cinnamon
- 1/4 tsp
- 1/4 tsp
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cinnamon sticks (broken in half)
- 2
- 2
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vanilla extract
- 2 tsp
- 2 tsp
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large eggs
- 5
- 5
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raspberries
- 2 2/3 cups
- 2 2/3 cups
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Directions
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Preheat the oven to 350ºF.
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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.
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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.
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Beat the eggs in a medium bowl. Slowly whisk into the milk mixture until well blended. Pour into the baking dish.
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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.
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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.
Reviews
Write a Review-
@Dawn, this has been adjusted. Thank you!
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I am only giving this recipe a negative review in the hopes that the editors of this website will see it - the list of ingredients left out the 12 oz can of nonfat evaporated milk. Thankfully, I realized this before trying to make the recipe (have not made it yet) when I read the instructions and they said "milk and evaporated milk." By looking at the spanish version of this recipe, I was able to determine that the list of ingredients was missing the nonfat evaporated milk.