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Tuesday, June 3, 2008

*Chocolate Flan With Cinnamon* (Diabetic Recipe)

Hello everyone! I thought I had better post a diabetic recipe today, since I forgot that yesterday was suppose to be a diabetic recipe day. Sorry about that. I made this Flan recipe tonight and took the picture. I don't have any thing to make it fancy looking. I also didn't use custered cups because I don't have any. I used 4 ounce glass Pudding bowls. If ever you see any mistakes in my recipes, please let me know and I will fix it.Enjoy!





*Chocolate Flan With Cinnamon* (Diabetic Recipe)



Servings: 6



Suggestion: I lift the hot Flan cups after baking with tongs, very carefully.



4 Cups 1% Milk
¼ Cup Cocoa Powder, Unsweetened
1 Tsp. Cinnamon, Ground
½ Cup Sugar
½ Cup Splenda
3 Tbls. Water
4 Eggs
1 Tsp. Vanilla Extract


Place 6 4 ounce custard cups in a baking dish.
In a sauce pan blend milk, cocoa, cinnamon, and ¼ cup of the sugar together.
Over medium heat, bring mixture to a boil.
Continue cooking, stirring often for 20 to 25 minutes.
Set aside and let cool slightly.
Preheat oven at 350°F.
In another sauce pan, Blend the water, Splenda, and the rest of the sugar.
Mix over medium-high heat for one minute, or until the sugar dissolves.
Cover, bring to a boil, and cook about 3 minutes, or until bubbles are thick.
Remove lid, lower heat to medium, and cook, don't stir, 2 minutes, or until the syrup reaches a medium amber color.
Immediately pour the syrup into each custard cup, and swirl to coat the bottom and partway up the sides.
Whisk the eggs in a large bowl.
Slowly whisk in the milk and the vanilla mixture.
Strain the mixture through a sieve and pour into custard cups.
Fill the baking dish up to about a ½ inch of warm water, and cover with tin foil.
Bake until custards are just set, about 30 to 40 minutes.
Remove pan from oven and carefully remove cups from pan.
Let them cool on a rack for about 15 minutes. Refrigerate for one hour.
Before serving, run a knife around the edge of cups and invert flan on a plate.

Per Serving: 196 Cal (25% from Fat, 20% from Protein, 55% from Carb); 11 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 30 g Carb; 1 g Fiber; 25 g Sugar; 224 mg Calcium; 1 mg Iron; 127 mg Sodium; 172 mg Cholesterol.

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