Mexican Flan with a Diabetic-Friendly Twist

local_grocery_store Ingredients

• 1 cup sugar substitute (such as Stevia)
• 1 can evaporated milk (12 oz)

restaurant_menu Method

1. 1.Preheat oven to 350 degrees F.
2. 2.In a small saucepan, heat the sugar substitute over medium heat, stirring constantly, until melted and golden brown. Pour into a 9-inch round baking dish and swirl to coat the bottom.
3. 3.In a blender, combine the evaporated milk, eggs, vanilla extract, and salt. Blend until smooth. Pour the mixture over the caramel in the baking dish.
4. 4.Place the baking dish in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the smaller dish.
5. 5.Bake for 45-50 minutes, or until set. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
6. 6.To serve, run a knife around the edge of the flan to loosen it from the dish. Place a plate over the top of the dish and flip the flan onto the plate. Serve with fresh berries or whipped cream, if desired.

lightbulb_outline Tips

• chevron_rightMake sure to use a sugar substitute that is safe for baking and can be caramelized.
• chevron_rightTo make sure the flan is cooked through, give the baking dish a gentle shake. If the center jiggles slightly, it's done!