Coffee Flans with Whipped Cream (Serves 4)
1 cup heavy cream
2/3 cup decaf espresso
3 tbsp granular sugar or sugar substitue
3 large eggs or real egg substitute
boiling water (for roasting pan)
1/4 cup sugar-free caramel sauce
2 tbsp heavy cream (whipped)
mini chocolate chips (optional)
1. This recipe requires planning ahead since flans need to be chilled for
3 hours prior to completing. Preheat oven to 325 degrees F.
2. Combine cream, espresso, and sugar substitue in a medium
saucepan; heat until small bubbles appear around edge, about 3
minutes. Remove from heat.
3. Whisk eggs in a medium bowl. Gradually whisk in about one-third of
the cream mixture. Then return this to saucepan with cream mixture
by using whisk. Lower heat to very-low and cook only 1 minute,
continually whisking.
4. Pour into four 6-ounce ramekins or custard cups (if mixture looks
lumpy, pour it through a strainer). Place cups in a large roasting pan.
Place roasting pan in oven and carefully pour boiling water into pan
until water comes halfway up sides of cups. Cover entire pan loosely
with foil and bake until they set, about 30-35 minutes. Remove
from the oven and let stand for 10 minutes. Remove flans from
roasting pan and wipe dry; cover with plastic wrap, stretching the
wrap so it does not touch the flans. Refigerate until cold, at least 3
hours.
5. To serve, dip bottoms of cups into very hot water for a few seconds;
run a sharp knife around edge to loosen. Set a dessert plate over the
custard and invert it, shaking gently to unmold.
6. Heat caramel sauce in a microwavable bowl on high to liquify, about
10 seconds. Whip cream. Drizzle caramel over flans: serve with
whipped cream on the side and a few mini chocolate chips for
garnish, if desired. Option: sprinkle a few whole coffee beans over
each. Enjoy!
