Here is a wonderfully delicious, sugar free and low carb recipe for Flan/Egg Pudding. Recipe yield: 12 servings. Prep Time: 10 min Cook Time: 80 min Cooling Time: 60 min Refrigeration Time: 60 min INGREDIENTS: 1 liter half and half milk, Ricotta cheese 8oz, Cream cheese 8oz, 12 eggs, 20 small packets of Stevia and 10 drops of Vanilla extract. Berries and Whip Cream if desired. DIRECTIONS: In a pot, bring half-n-half milk just to boiling over medium heat. In the meantime whip the eggs in a large 2 liter blender. Then blend in both portions of cheeses, Stevia and Vanilla. Now slowly pour in the hot milk, a little at a time; into the mixture while the blender is on very slow speed. (Pouring in hot milk too quickly will make scrambled eggs). Pour this mixture into a flat Pyrex casserole. Place casserole into the convection oven and set the temp to 350 F for 80 minutes or until set and slightly brown. After removing the casserole from the oven, let cool on counter for about an hour then refrigerate for another hour. Run a knife along the edge and invert onto a serving dish. Garnish with seasonal berries and whip cream if desired. Barak-Allah-Hu-Fee.
Posted on: Sun, 21 Jul 2013 22:35:15 +0000