Flan, Ginger - Atkins Lc-3.2/sdessert- custard, herbs 3 large egg yolk 2 large egg 1 1/2 cup cream, heavy 1 cup water 8 packet Splenda 1 tsp vanilla extract 1 tbs ginger root; chopped If you aren't partial to the flavor of ginger, omit it and increase the vanilla extract to 1 tablespoon. 1. Heat oven to 350º F. Place a roasting pan on center shelf in oven and fill almost half way with boiling water. In a blender, combine yolks, eggs, cream, water, sugar substitute, vanilla, and ginger until very smooth. Pour through a sieve into a shallow 1quart baking dish. 2. Carefully place dish in roasting pan (water should come up halfway up sides). Bake 30-35 minutes until a knife inserted in center comes out clean. Transfer to wire rack; cool to room temp. Spray a piece of plastic wrap with cooking spray, lay directly over flan and chill 3 hours in refrigerator. Prep time: 10 minutes Chill time: 3 hours Carbohydrates: 3.5 grams Net Carbs: 3.5 grams Protein: 4.5 grams Fat: 26.5 grams Calories: 269 NYC Nutrition Analysis (per serving or yield unit): water=93.52 g; calories=263.8; protein=4.31 g; total fat=26.03 g; carbohydrate=3.19 g; ash=0.62 g; calcium=59.38 mg; phosphorus=107.5 mg; iron=0.56 mg; sodium=48.56 mg; potassium=78.02 mg; magnesium=7.56 mg; zinc=0.6 mg; copper=0.01 mg; manganese=0.01 mg; vitamin A=1149 IU; vitamin E=0.4 mg ATE; pantothenic acid=0.27 mg; folate=21.86 ug; vitamin B12=0.1 ug; saturated fat=14.72 g; monounsaturated fat=7.61 g; polyunsaturated fat=0.99 g; cholesterol=259 mg; selenium=8.77 ug; refuse=0.75%; %cal as carb:prot:fat=5:7:89; WW Pts=7.69; (complete analysis) |
