Maple Almond Flan (South Beach Diet Phase 1) - cooking recipe

Ingredients

3 tablespoons slivered almonds
8 ounces fat-free evaporated milk, canned
1/4 cup skim milk
2 tablespoons skim milk
1/2 cup egg substitute
1 1/2 tablespoons granular sugar substitute
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
4 tablespoons sugar-free maple syrup

Preparation

Heat the oven to 275. Spread almonds on baking sheet and toast, stirring once, until lightly golden brown, 8-10 minutes. Transfer almonds to a cutting board to cool. Roughly chop and set aside.
Meanwhile, in a small saucepan, combine evaporated milk and fat free milk wand heat over medium-low heat until scalded but not boiling. Remove from heat and set aside.
In a large bowl, whisk together egg substitute, sugar substitute and almond and vanilla extracts. Whisk in 1/2 cup of heated milk mixture, then whisk in remaining milk mixture.
Divide flan into 4 6 ounce custard cups. Place cups in a baking pan and add enough hot water to come halfway up the cups. Bake until flan sets, about 25 minutes. Remove from oven, cool in pan, then chill in refrigerator 4 hours or overnight.
Half an hour before serving, remove flans from refrigerator. Just before serving, run a knife along edge of cups, and invert flans onto individual plates. Drizzle each with 1 T syrup and sprinkle evenly with almonds.