I really wanted something easy, but to compliment homemade enchiladas. Cinnamon-sugar donuts were calling my name, but I wasn't in the mood to fry anything. This cinnamon-infused flan made with brown sugar was just perfect! I discovered a slightly faster method to whip it together using a microwave vs stovetop, like I use for my regular vanilla flan or pumpkin flan. Enjoy!
A yummy slice of cinnamon & brown sugar gluten-free flan, ready to eat!
Cinnamon & Brown Sugar Flan
Preheat oven to 350 F. Butter 8 x 8 glass pan.
In a large microwave safe cup heat just until bubbling at the edges (I heated 3 minutes):
2 1/2 - 2 3/4 cup 10% cream (or 2 cups milk & 3/4 cup 10% cream for a lighter flan)
1 Tbsp brown sugar
Whisk together in a bowl:
4 eggs
1/2 cup brown sugar
Add and whisk into the bowl:
1/2 cup Kristin's Gluten-Free Flour Mix
1/2 - 1 tsp cinnamon
2 tsp vanilla bean paste
Slowly add, whisking regularly, to avoid scrambling the eggs:
hot milk/cream from above
Pour into prepared pan. Bake at 350 F for 15 minutes. Lower heat to 300 F and cook an additional 30-40 minutes. It should puff up during baking.
Flan, fresh from the oven. You can see how it puffs up a bit.
Remove from oven and cool on a wire rack. I prefer to let cool a full hour for really nice, clean slices, but we rarely last that long before digging in. It still slices pretty neatly even if cut while hot. Enjoy!!!!
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