Sunday, November 14, 2010

Did you call me Prune?

O.k., so what exactly is a prune you ask? You would never hear people say “I have a prune tree at home.” Well, the truth is a prune is a dried plum.  When plums are dried, they preserve all their nutrient values.  They are high in fiber and an excellent source of potassium.  Smart chefs like to use them a lot to prepare low-fat dishes. I use them instead of oil or margarine in many dishes, especially in baked goods (Plum cake) where the use of fat is reduced very significantly by as much as 80 percent. Plum flan is one of the desserts I like to bake just because it is delicious and there is no oil or butter in it. The flan is very easy to prepare and very much enjoyed by the entire family.  It is low in fat and because it is flourless, it has considerably less carbohydrates than a slice of cake.  The natural sweetness of the fruit, combined with a sugar substitute, allows you to prepare a dessert that is also low in sugar.

Prepare a tray with water to provide moistness to the flan

To make the caramelized sauce, measure 1/4 cup of water and 1/2 cup of sugar blend or 1 cup of regular sugar if you want the real deal .... but try this sugar blend

Combine the water and sugar in a saucepan.  Stir to dissolve the sugar and let it boil. Do not continue stirring after sugar has dissolved.  

Cook until it starts to change to a light golden brown

Pour in a baking dish. Cover the bottom and the walls of your baking dish.  If caramelized sugar hardens too quickly, you can microwave to soften.

Arrange the the prunes on top of the caramel sauce

Separate the yolks from five eggs. Beat the egg whites until fluffy.  Add yolks back with the egg whites. Then stir in 1/2 cup of sugar blend, 1/2 cup of milk and flavor it with 2 tablespoons of rum. Do not over mix.

Pour on top of the arranged prunes

and set the container on top of your tray that contains the bath for the flan

 Bake at 350 for an hour

 Test for readiness with a knife ... when it comes out dry, flan is done

Loosen the edges with a knife while hot and invert on a plate careful, it is hot


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