Jeles’ Portuguese Flan “Keto”
INSTRUCTIONS:
1/2 cup water
12 large eggs
4 cups Heavy Cream
1/2 cup of Almond Milk
2 pinches sea salt
3 tsp Vanilla extract
6 tsp Rum extract (divided)
DIRECTIONS:
Preheat the oven to 350 degrees
First STEP:
In a medium saucepan over low heat, combine 1 cup Monk Fruit, 3 tsp of rum extract and 1/2 cup water Heat until dissolved
Increase heat to bring to a boil, then simmer without stirring for about 15-20 minutes, until a golden syrup
Working quickly, pour in to a Flan pan and immediately tilt in different directions to spread the caramel over the bottom and up the sides of the pan (set aside)
Second STEP:
In a Medium Bowl, whisk together the eggs and yolks
In a Medium, saucepan over medium heat, heat the heavy cream, almond milk, remaining 1 cup of Monk Fruit and salt
Once bubbles start to form on the edges, remove from heat
Whisk in the 3 tsp vanilla and 3 tsp rum extract
Third STEP:
Slowly pour the cream mixture into the bowl with the egg mixture Slowly
Pour hot water into the baking dish, filling it halfway up the sides of the Flan pan (“Banho de Maria” (water bath)
Bake for about 60-75 minutes, rotating pan halfway through, until the flan is almost set and still jiggles slightly in the center (It will not be fully set)
Remove from the oven and leave the Flan pan in the water bath to cool for 1 hour. Then, cover with plastic wrap, (my Flan pan has a top) and refrigerate overnight
LAST STEP:
The next day it will be ready for you to “dump it out of the Flan pan, place it in a dish that has rounded edges to hold in Syrup ;)
Spoon any remaining caramel from inside over the flan
Slice and ENJOY!!!
Holiday~Dessert~Pudding~Flan
Servings: 12 ~ 320 Calories ~ 2.8 Net Carbs
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