Low Carb Star Anise Flan with Blackberries -

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Low Carb Star Anise Flan with Blackberries

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By Brigit Binns

Posted July 23rd, 2007

This article is reprinted with permission from The Low-Carb Gourmet: Recipes for the New Lifestyle, by Brigit Legere Binns, (2004, Ten Speed Press)

The Low-Carb Gourmet: Recipes for the New Lifestyle

Servings:	6
Author Notes:	Flan, crème caramel, pots de crème, and crème brulee are all variations of the basic egg custard, an amazingly versatile preparation that is also the base of the classic dessert sauce crème anglaise. Since Splenda works well for sweetening liquids, I concocted this spicy, Asian-accented flan from some aromatic star anise, spices and citrus. It is not overly sweet, and there is no hint of bitter aftertaste to let you know an artificial sweetener is in the room (strictly speaking Splenda is sucralose, made from cane sugar, which is not an artificial substance, but we know it ain't sugar). With the soothing texture of real cream, this flan is just as satisfying as the real thing and perfect for following any meal with a hint of Asian flavors.
Ingredients:	1 1/4 cups whole milk 2/3 cups heavy whipping cream 4 pods star anise, or 1 tablespoon broken pieces grated or minced zest of 1 scrubbed orange 2 cinnamon sticks 3 large eggs 3/4 teaspoon best quality vanilla extract 3/4 teaspoon orange-flower water (optional) 2 tablespoons granular Splenda® ground nutmeg and cinnamon for serving 1 cup fresh blackberries, wiped clean
Instructions:	Butter a 4-cup or similar-sized gratin or soufflé dish or individual ramekins. Preheat oven to 325°F. In a saucepan, combine the milk, cream, star anise, orange zest, and cinnamon sticks. Over the medium-high heat, bring the mixture to just below the boiling point, then remove from the heat and let stand for 30 minutes, to infuse the flavor of the aromatics into the liquid. Put a kettle of water on to boil for the bain-marie. In a bowl, whisk the eggs for a minutes, until frothy. Then, whisking all the time, drizzle the infused milk mixture through a strainer into the eggs, discarding the solids. Stir in the vanilla, orange-flower water, and Splenda. Pour the custard int the prepared baking dish and place in a roasting pan a little larger than the dish. Pour in boiling water to come about halfway up the sides of the dish, and cover the pan with foil. Bake for 35-40 minutes, until the custard is set through to the center. Remove from the bain-marie and cool to warm temperature. If desired, serve right away, or chill for up to 6 hours, covered. (Remove the custard from the refrigerator 15 minutes before serving to awaken the flavors.) Sprinkle the top of the custard generously with nutmeg and cinnamon, and spoon the custard straight from the dish. Scatter each serving with some of the berries. Per Serving (4 Servings): 268 calories; 9 grams net carbs (11 grams less 2 grams fiber); 22 grams fat (12 grams saturated). Per Serving (6 Servings): 179 calories; 6 grams net carbs (7 grams less 1 grams fiber); 14 grams fat (8 grams saturated).