Garlic Flan - 8g Carbs, Trace Fiber
From: The Joslin Diabetes Gourmet Cookbook - copyright 1993
Servings: 6
Olive oil cooking spray
10 cloves Garlic, roasted
1 1/4 cup Evaporated skim milk
2 lg Eggs
2 tsp Fresh thyme leaves OR 1/2 tsp crushed dried thyme
Freshly ground pepper, to taste
Roasting the garlic mellows its raw taste, giving it a flavor similar to
chestnuts. The custard is easy to make, so don't reserve it just for
company meals.
Preheat oven to 350 F (180 C). Lightly spray six 1/2 cup (118 ml)
custard cups with cooking spray. Set aside.
Peel and squeeze roasted garlic cloves into a food processor or blender.
Puree garlic with milk until smooth. Blend in remaining ingredients;
process until smooth.
Divide garlic mixture among prepared custard cups. Place filled custard
cups in a large baking pan. Add enough water to pan to come halfway up
side of cups. Bake until flans are gently set, about 35 minutes. Allow to
cool slightly while custard cups remain in water.
Run a thin-bladed knife around outer edge of each flan and unmold onto
serving plates. Serve warm. Flans can be made ahead and refrigerated for
up to a day in a sealed container. Reheat in a 350F/180C oven for 5
minutes.
Servings: 6
Nutrition per Serving:
74 Calories, 2g Fat, 24% Calories from Fat, 73mg Cholesterol,
8g Carbs, Trace Dietary Fiber, 6g Protein, 261mg Sodium, 27mg Potassium
Joslin Exchanges: 1/2 nonfat milk
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