Flan is a type of dessert that originated in Europe, particularly in Spain and France, and has variations in many other cultures. It typically consists of a rich custard base made from eggs, milk (or cream), sugar, and vanilla, poured into a mold and baked until set. The distinguishing feature of flan is its caramel topping, which is made by melting sugar until it becomes golden and then pouring it into the mold before adding the custard mixture.
The dessert can be served warm or chilled, and when unmolded, it usually has a smooth, creamy texture with a layer of caramel sauce on top. Flan is enjoyed in various forms worldwide, with regional variations that may include additional ingredients or different flavorings.
Let’s make a keto-friendly version of another classic Filipino dessert:
Keto Sugar-Free Leche Flan
Ingredients
- For the Flan:
- 6 large eggs
- 1 can (12 oz) evaporated milk (unsweetened)
- 1 can (14 oz) sweetened condensed milk (sugar-free or keto-friendly version)
- 1 teaspoon vanilla extract
- Sweetener of your choice to taste
For the Caramel
- 1/2 cup sweetener of your choice
- 2 tablespoons water
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a saucepan, combine the sweetener for the caramel with water over medium heat. Cook, stirring occasionally, until the sweetener is dissolved and the mixture turns into a golden caramel. Be careful not to burn it.
3. Pour the caramel into individual ramekins or a baking dish, swirling to coat the bottoms evenly. Set aside to cool and harden.
4. In a mixing bowl, whisk together the eggs, evaporated milk, sweetened condensed milk, and vanilla extract. Taste the mixture and adjust sweetness with additional sweetener if needed.
5. Strain the egg mixture through a fine mesh sieve to remove any lumps or air bubbles.
6. Pour the strained mixture into the prepared ramekins or baking dish over the cooled caramel.
7. Place the ramekins or baking dish in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the ramekins or baking dish to create a water bath.
8. Carefully transfer the baking pan to the preheated oven and bake for 40-50 minutes, or until the flan is set but still slightly jiggly in the center.
9. Remove the baking pan from the oven and let the flan cool to room temperature.
10. Once cooled, refrigerate the flan for at least 2 hours, or overnight, to chill and set further.
11. To serve, run a knife around the edges of the ramekins or baking dish to loosen the flan. Invert the flan onto serving plates, allowing the caramel to flow over the top.
Enjoy this creamy and indulgent Keto Sugar-Free Leche Flan, a classic Filipino dessert made low-carb!
