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Obesity Discussion · 07-22-07, 08:26 AM

COFFEE FLANS WITH WHIPPED CREAM AND ESPRESSO BEANS

Servings: 4
Prep time: 0:20:00
Bake/Cook time: 0:35:00

Calories: 285
Fat: 27 grams
Protein: 6 grams
Carbohydrates: 4 grams
Fiber: 0 grams
Net Carbs: 4 grams
1 cup heavy cream
2/3 brewed decaf espresso
3 tablespoons granular sugar substitute
3 large eggs
Boiling water, for roasting pan
1/4 cup sugar-free caramel sauce
2 tablespoons heavy cream, whipped
Espresso beans
1. Heat oven to 325F.
2. Combine cream, espresso and sugar substitute in a
heavy medium saucepan; heat until small bubbles
appear around edge, about 3 minutes.
3. Whisk eggs in a medium bowl. Gradually whisk in about
one-third of the hot cream mixture. Whisk egg mixture
into coffee mixture. Reduce heat to very low and cook,
whisking, for 1 minute.
4. Pour into four 6-ounce ramekins or custard cups (if
mixture looks lumpy, pour it through a strainer). Place
cups in a large roasting pan. Place roasting pan in oven
and carefully pour boiling water into pan until water
comes halfway up sides of cups. Cover entire pan
loosely with foil, making sure that foil does not touch
flans, and bake until custards are just set, about 35
minutes. Remove from the oven and let stand for 10
minutes at room temperature.
5. Remove custards from roasting pan and wipe dry; cover
with plastic wrap, stretching the wrap so it does not
touch the custards. Refrigerate until cold, at least 3
hours.
6. To serve, immerse cups about halfway into very hot
water for a few seconds; run a sharp knife around edge
to loosen. Set a dessert plate over the custard and
invert, shaking gently to unmold. (Alternatively, serve
the flans in the cups.)
7. Microwave caramel sauce in a microwavable bowl on
high to liquefy, about 10 seconds. Whip cream. Drizzle
caramel over flans; serve with whipped cream on the
side and a few espresso beans for garnish, if desired.
If you have an espresso maker, by all means use it to brew the
espresso. Alternatively, you can use 3 tablespoons ground
espresso beans and 2/3 cup water in a coffee maker, or use 2
teaspoons of instant espresso powder and 2/3 cup water.

07-22-07, 08:26 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,625 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Coffee Flans with Whipped Cream and Espresso Beans COFFEE FLANS WITH WHIPPED CREAM AND ESPRESSO BEANS Servings: 4 Prep time: 0:20:00 Bake/Cook time: 0:35:00 Calories: 285 Fat: 27 grams Protein: 6 grams Carbohydrates: 4 grams Fiber: 0 grams Net Carbs: 4 grams 1 cup heavy cream 2/3 brewed decaf espresso 3 tablespoons granular sugar substitute 3 large eggs Boiling water, for roasting pan 1/4 cup sugar-free caramel sauce 2 tablespoons heavy cream, whipped Espresso beans 1. Heat oven to 325F. 2. Combine cream, espresso and sugar substitute in a heavy medium saucepan; heat until small bubbles appear around edge, about 3 minutes. 3. Whisk eggs in a medium bowl. Gradually whisk in about one-third of the hot cream mixture. Whisk egg mixture into coffee mixture. Reduce heat to very low and cook, whisking, for 1 minute. 4. Pour into four 6-ounce ramekins or custard cups (if mixture looks lumpy, pour it through a strainer). Place cups in a large roasting pan. Place roasting pan in oven and carefully pour boiling water into pan until water comes halfway up sides of cups. Cover entire pan loosely with foil, making sure that foil does not touch flans, and bake until custards are just set, about 35 minutes. Remove from the oven and let stand for 10 minutes at room temperature. 5. Remove custards from roasting pan and wipe dry; cover with plastic wrap, stretching the wrap so it does not touch the custards. Refrigerate until cold, at least 3 hours. 6. To serve, immerse cups about halfway into very hot water for a few seconds; run a sharp knife around edge to loosen. Set a dessert plate over the custard and invert, shaking gently to unmold. (Alternatively, serve the flans in the cups.) 7. Microwave caramel sauce in a microwavable bowl on high to liquefy, about 10 seconds. Whip cream. Drizzle caramel over flans; serve with whipped cream on the side and a few espresso beans for garnish, if desired. If you have an espresso maker, by all means use it to brew the espresso. Alternatively, you can use 3 tablespoons ground espresso beans and 2/3 cup water in a coffee maker, or use 2 teaspoons of instant espresso powder and 2/3 cup water. Atkins - Coffee Flans with Whipped Cream and Espresso Beans Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________