Easy Keto Flan/ Creme Caramel

Easy Keto Flan/ Creme Caramel

Easy Keto Flan

This recipe is designed to teach everyone how to
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 4 six ounce flan

Ingredients

Syrup

  • 28 grams monkfruit sweetener or granulated sweetener of choice (2 1/2 TBS)
  • 28 grams golden monkfruit sweetener or brown sweetener of choice (2 1/2 TBS)
  • 2 TBS water
  • 1 TBS butter

Flan Custard

  • 4 large eggs
  • 96 grams monkfruit sweetener or granulated sweetener of choice (1/2 cup)
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 16 oz milk of choice (2 cups)
  • keto caramel sauce

Instructions

Syrup

  • In a medium sauce pan over medium heat combine all of the syrup ingredients. Stir to combine
  • Stir continuously until the butter is fully melted. Once the butter is fully melted stop stirring and allow the mixture to come to a low boil
  • Allow the mixture to simmer over medium heat about 5 minutes or until the syrup has darkened and you begin to smell caramel. The syrup will be very thin
  • For the best texture pour syrup through a mesh strainer to remove any particles that have not fully dissolved. Divide the mixture evenly into the bottoms of 4 six ounce ramekins or other six ounce oven safe cups. Swirl the syrup in each ramekin to evenly coat the bottom Work quickly the syrup will begin to harden as it cools. Set the ramekins aside

Flan Custard

  • Preheat oven to 320 degrees. In a large blender combine the eggs, vanilla and salt. Blend for about 10 seconds or just until everything is combined. Do not over blend. This will create too much foam and create a layer on your flan
  • Add the milk and blend another 10 seconds or just until ingredients are combined. Do not over blend. Pour mixture through a mesh strainer to create the smoothest texture
  • Dive the mixture evenly between the 4 prepared ramekins. Swirl the ramekins to evenly distribute the custard mixture Set aside for a second
  • Fill and 8 x 13 cake pan about 1/4 way full of boiling water (about 6 cups) Place the flan cups into the boiling water. Make sure the flan mixture does not get wet
  • Place in the preheated oven. Bake at 320 degrees for 45 – 60 minutes or until golden on top and a tester comes out clean. The flan should be firm to the touch but not solid
  • Once the flan is baked remove from the oven and allow to cool in the pan 10 minutes to allow the flan to settle
  • After ten minutes remove the ramekins from the pan and place them on a wire rack. Allow the flan to cool on the rack 1 hour or until room temperature
  • Cover each ramekin with plastic wrap and chill in the refrigerator at least 4 hours so the flan can firm up
  • To serve: Use a butter knife to loosen the sides of the flan from the ramekins. Place a small plate over the top of the ramekin. Turn the the ramekin upside down and shake lightly to release the flan onto the plate. If desired add extra caramel sauce over the flan


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