That's why I recommend only allulose or tagatose for the caramel bit. :) The type of sweetener you pick really really really matters, please don't stray from the recipe and expect the same results!
wow this looks so delishhhhhh...i live in canada and cant get allulose anywhere can monk fruit or xylitol be used for the caramel? also if anyone else lives in canada and has a link for allulose can you share please and thank you!
6 servings, but you could eat the whole thing at once as a "single" serving if you want to give your digestion a bad time :) trust me, I tried it, didn't go well.
I've never had flan that didn't taste eggy, it's a key part of the recipe, in my experience but you can always try upping the sweetener, that will tone down the egg taste without changing the structure. :)
- beat the eggs slowly and gently before adding other ingredients, do not let it form bubbles while stirring - warm up the heavy cream and milk mixture in the microwave for 20 seconds, then add sweetener and stir well - mix the warm mixture with eggs help eliminate egg taste - sift twice before moulding to get rid of egg white - you can steam them instead of baking, place a kitchen towel under the mold to absorb the moist from steaming water, which helps smooth end result. - steam on low fire for 25 mins or more, cover it with a cap or foil, check every 5 minutes for firm consistency. Do not over cook it may cause air bubbles
You should be a "hand" model... I'm in love watching your bueatiful hands make all this good stuff... maybe there's truth in.. "The way to a man's heart is through his stomach!"... lol! ... Marry me!!!!
If you've ever had authentic flan, this would never go past your lips. I understand its a keto version, but some foods were never meant to be keto. No faux flan for this chick😖
Growing up in Miami and being married to a Cuban, have to say this looks extremely authentic. My keto heart is warmed.
I use lakanto monk fruit, but it turn out weird caramel, and the smoke it bad as well. Also when it cool up, it look like crystal
That's why I recommend only allulose or tagatose for the caramel bit. :) The type of sweetener you pick really really really matters, please don't stray from the recipe and expect the same results!
@@TravelingpastryhunterBlogspot thank you i was going to say that same quiestion
Can I use stevia instead of allulose? I only have stevia and can’t find allulose in my country
made it today. Yummy as it looks.
Lower the temperature to 250 degrees and cook for 40 to 60 min to make it creamy
wow this looks so delishhhhhh...i live in canada and cant get allulose anywhere can monk fruit or xylitol be used for the caramel? also if anyone else lives in canada and has a link for allulose can you share please and thank you!
I recently ordered allulose online. Try Amazon. I live in California.
En Español lo podrían poner, por favor.
ohh hell yea this is on my To Do list
It looks delicious.
What if I use almond milk instead of cashew milk?
That should work fine too, the cashew milk just tends to be a bit creamier. :)
that provides one serving
6 servings, but you could eat the whole thing at once as a "single" serving if you want to give your digestion a bad time :) trust me, I tried it, didn't go well.
Yum!!
I made it. Not bad but you get egg after taste.
I've never had flan that didn't taste eggy, it's a key part of the recipe, in my experience but you can always try upping the sweetener, that will tone down the egg taste without changing the structure. :)
I have heard that if you bring the eggs down to room temperature before cracking it isn't so "eggy".
@@jadedoptimist6364 but to be quite honest it was not that good
- beat the eggs slowly and gently before adding other ingredients, do not let it form bubbles while stirring
- warm up the heavy cream and milk mixture in the microwave for 20 seconds, then add sweetener and stir well
- mix the warm mixture with eggs help eliminate egg taste
- sift twice before moulding to get rid of egg white
- you can steam them instead of baking, place a kitchen towel under the mold to absorb the moist from steaming water, which helps smooth end result.
- steam on low fire for 25 mins or more, cover it with a cap or foil, check every 5 minutes for firm consistency. Do not over cook it may cause air bubbles
@@johnlee1759 thank you I'm definitely going to give it one more shot. I'll give you guys an update LOL
You should be a "hand" model... I'm in love watching your bueatiful hands make all this good stuff... maybe there's truth in.. "The way to a man's heart is through his stomach!"... lol! ... Marry me!!!!
💕🍮💕😋
Likeeeee 😋🤸🏾♀️
If you've ever had authentic flan, this would never go past your lips. I understand its a keto version, but some foods were never meant to be keto. No faux flan for this chick😖
Exactly...nothin beats authentic smooth creamy flan. I could tell theres gonna be too much texture once the spoon cut into it smh