Flan made with no egg? and low carb? yes, using unflavoured gelatin, skim milk and fat free cream cheese. For flavour and aroma, I've used cinnamon, cardamom, a pinch of salt and some sugar free toffe caramels (candies). You won't believe this is a diet dessert: it's so creamy, so delicate... and it tastes like heaven.
This recipe is suitable for the Dukan diet, all phases.
You can use grounded cardamom, but to get the full experience you have to try green cardamon pods. Take 1 pod, open it with your fingers, tearing off the shell and take out the seeds. We aren't using the shell (the pod) for this recipe, only the seeds. Those tiny grains are incredibly aromatic, that's why just 1 pod is enough to give this flan an amazing flavour.
Ingredients
- 2 cups (about 500 ml) skim milk
- 1/2 cinnamon stick
- the seeds of 1 green cardamom pod or 1 teaspoon grounded cardamom
- 5 sugar free toffe caramels (sugar free werthers original caramels would be fine)
- 1/3 teaspoon sea salt or kosher salt
- 1 envelope / pouch unflavoured gelatin (knox gelatin)
- 6 oz / 175 grams fat free cream cheese
- sweetener to taste (about 1-2 tablespoon)
Directions
- Place the milk, cinnamon stick, caramels and cardamom seeds (or grounded cardamom) in a medium sauce pan and bring to a shimmer. Keep stirring to prevent the caramels to stick to the bottom of the pan and burn. Turn off the heat, set aside and let rest for 5 minutes.
- In a small bowl sprinkle the gelatin over 8 tablespoons of cold water. Leave to soak for 5 minutes.
- Pour the milk through a fine mesh strainer and into the bowl -we are using the strainer to remove the cinnamon and the cardamom seeds-. Stir until gelatin has completely dissolved.
- Add the fat free cream cheese, a pinch of salt and sweetener to taste and whisk until you get a smooth cream.
- Divide the cream between some flan molds or ramequins. Refrigerate until set (less than 2 hours if you're using small molds or up to 5 if you're using one large flan mold)
Decoration
I have used grounded cinnamon, 1 sugar free toffe caramel, also grounded and some powdered instant coffe, sprinkling them over the flan and the plate. I have also made a sugar free, low carb caramel sauce, by dissolving 2 sugar free coffe caramels into 1/4 cup hot water and adding a little bit of sweetener.
More about Cardamom and Cardamom pods www.traditional-foods.com/profiles/cardamom-pods/
Ingredients
- 2 cups (about 500 ml) skim milk
- 1/2 cinnamon stick
- the seeds of 1 green cardamom pod or 1 teaspoon grounded cardamom
- 5 sugar free toffe caramels (sugar free werthers original caramels would be fine)
- 1/3 teaspoon sea salt or kosher salt
- 1 envelope / pouch unflavoured gelatin (knox gelatin)
- 6 oz / 175 grams fat free cream cheese
- sweetener to taste (about 1-2 tablespoon)
Directions
- Place the milk, cinnamon stick, caramels and cardamom seeds (or grounded cardamom) in a medium sauce pan and bring to a shimmer. Keep stirring to prevent the caramels to stick to the bottom of the pan and burn. Turn off the heat, set aside and let rest for 5 minutes.
- In a small bowl sprinkle the gelatin over 8 tablespoons of cold water. Leave to soak for 5 minutes.
- Pour the milk through a fine mesh strainer and into the bowl -we are using the strainer to remove the cinnamon and the cardamom seeds-. Stir until gelatin has completely dissolved.
- Add the fat free cream cheese, a pinch of salt and sweetener to taste and whisk until you get a smooth cream.
- Divide the cream between some flan molds or ramequins. Refrigerate until set (less than 2 hours if you're using small molds or up to 5 if you're using one large flan mold)
Decoration
I have used grounded cinnamon, 1 sugar free toffe caramel, also grounded and some powdered instant coffe, sprinkling them over the flan and the plate. I have also made a sugar free, low carb caramel sauce, by dissolving 2 sugar free coffe caramels into 1/4 cup hot water and adding a little bit of sweetener.
More about Cardamom and Cardamom pods www.traditional-foods.com/profiles/cardamom-pods/
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