Sugar Free Caramel Flan – Pudim Flan Sem Açucar
This Caramel Flan is delicious, so creamy, and you can’t tell it from the original flan recipe. Watch my original Caramel Flan video recipe below from Tia Maria’s Blog Youtube Channel.
It’s a wonderful sugar free dessert. I used Crystallized Monk Fruit, a natural sweetener in place of granulated sugar. You can find the sweetener at most grocery and specialty stores and also online.
I also made the caramel sauce using the Monk Fruit, but for a short cut you can use store bought sugar free caramel sauce. The natural sweetener replaces sugar 1-to-1, but has zero calories, zero net carbs, and zero glycemic index. For those on strict diabetic desserts, consult with your nutrition specialist.
I top the flan with real whipped cream. Most whipped creams are very low in calories about 15 per tablespoon and have only 1 gram of sugar. This is optional of course and you can use any unsweetened whipped topping.
6 large eggs
3 cups (whole milk)
1 cup crytalized monk fruit sweetener
1/4 teaspoon salt
1 teaspoon vanilla extract
Caramel Glaze Ingredients:
4 tablespoons butter
3 tablespoons (Monk Fruit granulated blend)
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Note: Take your eggs out of the fridge a few hours before you start to get them to room temp or place them in a bowl of lukewarm water for about 20 minutes.
Prepare Caramel glaze first:
Place the Monk Fruit sweetener and butter in a large heavy skillet. Continue stirring while cooking on medium heat until the mixture melts and begins to turn caramel colored and thickens like corn syrup. (probably 5-8 minutes depending on your burners) If you notice it begin to smoke remove immediately from the burner. Add the cream and continue cooking until creamy caramel colored. Pour the caramel into a souffle dish and slightly rotate the dish side to side to coat the bottom and sides up to 1/2 inch or so. Set aside while you make the flan. You will notice the caramel has hardened slightly.
Note: if you use pre-made caramel cook in a skillet for a few minutes to harden slightly.
In med bowl, beat the eggs for a few minutes. Meanwhile, heat up the milk until warm. Add sweetener and vanilla to milk. Stir to dissolve sweetener.
Let the milk mixture cool down a little and then add about 1/4 cup to the eggs while continuing to beat on low. *If the milk is too hot, you’ll discover that you just made scrambled eggs.
Continue beating and slowly add the milk 1 cup at a time until all of the milk is incorporated.
Let the egg mixture rest to let the foam subside a little, then run through a strainer and slowly pour it into the souffle dish that has been coated with the caramel.
Place the flan dish into a larger oven proof deep dish pan (bain -marie) that has been filled with 1 inch of water.
Cook at 350 for 60 -75 minutes or until a toothpick comes out clean.
Note: I cooked my flan the full 75 minutes.
Let the flan cool in it’s pan and place in the refrigerator overnight or at least 3 hours.
When ready to serve, loosen the sides of the flan with a knife and giggle the pan to loosen it. Watch my video above.
Cover the top of the flan with a deep serving dish and invert it. Spoon out the caramel over the flan.
Serve with real whipped cream. Most whipped creams don’t have any, or only 1 gram of sugar.