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
- Preheat oven to 300 degrees F.
- 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).
- 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).
- 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.
- 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
- Cool for at least 30 minutes before placing in the refrigerator to set (for at least 4 hours or overnight). Serve chilled.