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Monday, May 6, 2013

Healthy Flan

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First of all, I hope you all had a wonderful Cinco de Mayo and ate Mexican food. My family and I went to our favorite Mexican restaurant and ordered fajitas to split between the four of us. All of us also got virgin mango daiquiris for free! They were delicious and probably not Paleo, but oh well. It was a day to splurge. :)

Sorry for the awful photo. I took it with my iPod

But you don't have to feel guilty about eating this flan. Nope. It's low in sugar, high in protein, and high in fat. The good kind of fat. In fact, it's so healthy, I ate it for breakfast this morning. ;)

It's cool, creamy, and slightly sweet. The perfect dessert for those nights where you want something sweet, yet light. Topped with whipped coconut cream and caramel, it tastes like it took forever to make. Trust me, it doesn't.

I think the longest part of making the flan was making the caramel that goes on top. For traditional flan, you normally melt sugar in a sauce pan and pour it into the bottom of your ramekins or custard dishes. I wanted something a little healthier than just melted sugar, so I tried Lauren from Empowered Sustenance's recipe. It didn't turn out exactly how I wanted, but it worked for the purpose of this recipe. Next time I think I'll try a recipe by the Paleo Parents. But you can use whatever caramel you want. If there's a brand of vegan caramel you like, then by all means- use it!

Unfortunately, this recipe does require eggs. I don't know if an egg replacer or flax eggs would work or not, but you can certainly try! Maybe even experiment with some agar...

With that said, go make yourself some flan! ;)

about 5 tsp. caramel sauce
1 c. unsweetened vanilla almond milk
1 c. coconut cream (To make your own, leave a can of full-fat coconut milk in the fridge overnight and scoop the cream off the top in the morning.)
2 eggs, beaten
2 egg yolks, beaten
1/4 tsp. vanilla
1 tsp. evaporated cane juice or other sweetener
pinch salt
2-3 c. boiling water

1. If you don't have your caramel sauce already made, go make it. Then put about a teaspoon in the bottom of each ramekin or custard bowl. You will need to use at least five small bowls.
2. Preheat your oven to 350 degrees F.
3. When the caramel's done, boil your milk in a small saucepan.
4. Meanwhile, beat your eggs together in a medium-sized bowl. Once the milk is just boiling, slowly add it to the eggs.
5. Stir in the vanilla, sugar, and salt.
6. Line a roasting pan with a damp towel. Put the ramekins in the roasting pan and put it in the preheated oven.
7. Boil the water, then add it to the roasting pan.
8. Bake for 40 minutes, or until set. Let cool, invert onto plates, then serve with whipped coconut cream and/or caramel sauce.

Inquiry of the Day:

Did you do anything special for Cinco de Mayo?

Cinco de Mayo is one of my favorite days. I'm not Mexican, but I love Mexican food! And May 5th just gives me an excuse to eat more of it. ;)

On a different note, I went to see Iron Man 3 on Saturday and it was AMAZING!!!!! I want to go see it again, but, sadly, I'll have to wait until it comes out on DVD. :( I was really excited for this movie because I love Robert Downey Jr. and I love Marvel. Combine the two and I'm one happy girl. ;)

1 comment:

  1. Sorry I haven't commented in a while! Studying for finals is TERRIBLE:( Especially Math....
    Oh gosh, this looks delicious! I wish it didn't have eggs though...oh well, I'll try egg substitute!
    For Cinco de Mayo, a bunch of my friends and I got together and we ate WAY too much chips and salsa. Hahaha, none of us is Mexican either, but we all love Mexican food too!


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