Guests are always asking for special requests, found this recipe for a reduced fat/cholesterol flan. Subbing for cream and whole eggs turned out pretty well.
Flan with Strawberry Mint Salsa
1/2 cup sugar
3/4 cup egg sustitute (or 3 eggs)
1 tsp. lemon zest
1 1/2 cup whole milk (2% is ok, whole is much better...)
1 tsp. vanilla
1 cup strawberries, large dice
1 1/2 tsp. lime juice
toasted slivered almonds
Carmelize 1/4 cup sugar. Divide among 4 custard cups. Combine egg substitute, lemon rind, a pinch of salt, lightly whip together. Add 1/4 cup sugar. Mix well. Scald milk and gradually add to egg mixture, taking care not to scramble the mix. Stir in vanilla. Pour in to custard cups. Cover with foil and place in a water bath. Pake at 325 degrees 45-50 minutes, until set. Remove from oven and chill.
Combine strawberries, mint and lime. Chill.
Turn flan out on to dessert plate. Garnish with strawberries and slivered almonds.
Flan with Strawberry Mint Salsa
1/2 cup sugar
3/4 cup egg sustitute (or 3 eggs)
1 tsp. lemon zest
1 1/2 cup whole milk (2% is ok, whole is much better...)
1 tsp. vanilla
1 cup strawberries, large dice
1 1/2 tsp. lime juice
toasted slivered almonds
Carmelize 1/4 cup sugar. Divide among 4 custard cups. Combine egg substitute, lemon rind, a pinch of salt, lightly whip together. Add 1/4 cup sugar. Mix well. Scald milk and gradually add to egg mixture, taking care not to scramble the mix. Stir in vanilla. Pour in to custard cups. Cover with foil and place in a water bath. Pake at 325 degrees 45-50 minutes, until set. Remove from oven and chill.
Combine strawberries, mint and lime. Chill.
Turn flan out on to dessert plate. Garnish with strawberries and slivered almonds.
Sweet Dreams!!
