Title: Garlic Flan
Categories: Garlic Pudding Diabetic
Yield: 6 Servings
| | | Olive oil cooking spray |
| 10 | cl | Garlic, roasted |
| 1 1/4 | c | Evaporated skim milk--295 ml |
| 2 | lg | Eggs |
| 2 | ts | Fresh thyme leaves (10 ml) OR 1/2 tsp. (2.5 Ml) crushed drie |
| | | Freshly ground pepper to taste |
SOURCE; The Joslin Diabetes Gourmet Cookbook - copyright 1993, ISBN #
0-553-08760-6.
Roasting the garlic mellows its raw taste, giving it a flavor similar to
chestnuts. The custard is easy to make, so don't reserve it just for
company meals.
Preheat oven to 350 F (180 C). Lightly spray six 1/2 cup (118 ml)
custard cups with cooking spray. Set aside.
Peel and squeese roasted garlaic cloves into a food processor or blender.
Puree garlic with milk until smooth. Blend in remaining ingredients;
process until smooth.
Divide garlic mixture amoung prepared custard cups. Place filled custard
cups in a large baking pan. Add enough water to pan to come halfway up
side of cups. Bake until flans are gently set, about 35 minutes. Allow to
cool slightly while custard cups remain in water.
Run a thin-bladed knife around outer edge of each flan and unmold onto
serving plates. Serve warm. Flans can be made ahead and refrigerated for
up to a day in a sealed container. Reheat in a 350F/180C oven for 5
minutes.
NUTRITIONAL INFO per serving: Calories 74, protein 6 g, carbohydrate 8
g, fat 2 g (calories from fat, 24%, dietary fiber trace, cholesterol 73 mg,
sodium 261 mg, potassium 27 mg.
Joslin Exchanges: 1/2 nonfat milk.