Servings: 4
This traditional Latin dessert, made without sugar, is a guilt-free option for an after dinner treat.
1⁄4 Cup Xylitol
2 Cups Milk
Pinch of Salt
2 Sticks of Cinnamon
1 Large Egg + 6 Large Egg Yolks
1 Teaspoon Vanilla Extract
Mixed Berries of Your Choice
In a heavy sauce pan, over low heat, simmer milk, salt, xylitol, and cinnamon until the Xylitol dissolves. Remove from the heat and allow to cool to room temperature. In a bowl, mix the egg plus egg yolks, add the vanilla, and mix into the cooled milk mixture. Preheat the oven to 325 Pour the mixture either into individual ramekins or into a 2 quart ovenproof mold. Place this into a larger pan, and set inside a larger pan.
Set in the oven, and carefully fill the larger pan with water, reaching 2/3 of the way up the custard pan. Be careful if you get water in the custard, it will not be creamy. Bake for 1 hour if smaller pans, 11⁄2 hours if large single pan, or until a knife inserted in the center comes out clean. Shake the pan, if it is too wobbly, the custard is not set. Remove from the oven and the water pan, allow to cool to room temperature, and then place in the refrigerator for at least 2 hours before serving. Garnish the top with berries and serve.
Unlike a traditional flan this one does not flip over.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner