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Cinnamon Flan
10 min prep time
5 hr cook time
8servings
Recipe by
Ingrid Hoffmann
Source
Latin Comfort Foods Made Healthy
Photo by
Mittera
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
-
Total Fat
3.5g
- Saturated Fat 1.1g
- Cholesterol 120mg
- Sodium 125mg
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Total Carbohydrate
22g
- Dietary Fiber 3g
- Total Sugars 19g
- Protein 10g
- Potassium 360mg
- Phosphorous 230mg
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
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