Flan (Spanish Custard)

photo credit (c) 2017 by Tristan Sullivan

Growing up Filipino, I was raised surrounded by ethnic food that was a mixture of so many different cultures – part-Chinese, Spanish, Arab, Malay, American, and everything else in between. Especially when I was invited to Filipino parties, one of the dessert staples of any party was the ubiquitous flan (custard).

I was always been a big fan of custard – once you mention the word, my mouth starts to water uncontrollably. Custard pie, Boston Cream Pie, eclairs, custard pie, custard in a cup…there’s something magical when you mix cream, eggs and sugar – it turns into this magical mixture of rich yellow bliss that it’s hard to describe (Wow, am I a fat girl by heart)…LOL

So one of my former personal trainers suggested that I try making flan in macros (since this is his favorite dessert). And, knowing me, I’m a sucker for a challenge – and he’d be a willing taste tester – if it’s in his macros. Luckily enough, the experiment worked!!

I love the fact that I couldn’t tell that this recipe was “macro-fied” – it still had that same sweet, rich and creamy consistency like a traditional flan. Isn’t it a good thing that it really doesn’t matter what you put in a dish, just as long as the end result is close to the real thing? 🙂


(makes 13 servings)

1 12 oz can of evaporated whole milk
1 5 oz. can of 2% evaporated milk
1 8 oz. container of nonfat cream cheese
1 1/4 cups of liquid egg replacement (Egg Beaters-brand recommended or similar)
6 large eggs
1/3 cup Truvia Baking Blend
1/4 cup maple syrup
4 tsp. vanilla extract
1/4 tsp. salt

  1. Preheat oven to 300 degrees F.
  2. Create a bain-marie – add at least 1 liter of water into a very large roasting pan and place in the oven. (The pans of flan will cook in the water-bath).
  3. Add all ingredients in a blender (except for the maple syrup) and blend at top speed for 3-4 minutes, or until all ingredients have mixed thoroughly (the mixture should be smooth and a consistent yellow color).
  4. In two loaf pans, pour 1/8 cup of maple syrup to the bottom of each pan. Pour 1/2 of the egg mixture into each pan.
  5. Place both pans into the bain-marie and bake for at least one hour until the mixture has become slightly firm (the flan should jiggle a little bit, but not completely firm).
    • You can cook it for up to 20 minutes more if you prefer your flan to be firmer
  6. Cool for at least 30 minutes before placing in the refrigerator to set (for at least 4 hours or overnight). Serve chilled.

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