NUTRITION

SERVINGS

INGREDIENTS

2 tbsp Maple syrup

4 large Eggs

0.5 cup Liquid egg whites

0.5 cup Nonfat Greek yogurt

1 tsp Vanilla extract

0.25 tsp Sea salt

0.25 tsp Ground cinnamon

PREPARATION

• 1

  Preheat your oven to 325°F and prepare a large baking dish to serve as a water bath.

• 2

  In a small saucepan over medium heat, simmer the maple syrup for 3-4 minutes until it darkens slightly and bubbles vigorously to create a clean caramel.

• 3

  Immediately pour the hot maple syrup into an 18-ounce oven-safe ramekin, tilting the dish to coat the entire bottom surface evenly.

• 4

  In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, vanilla extract, sea salt, and cinnamon until the mixture is completely smooth and homogenous.

• 5

  Strain the custard mixture through a fine-mesh sieve directly into the prepared ramekin to ensure a perfectly velvety texture.

• 6

  Place the ramekin inside the larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the ramekin.

• 7

  Bake for 45 to 55 minutes, or until the edges are set and the center has a slight, uniform jiggle when moved.

• 8

  Remove the ramekin from the water bath and let it cool to room temperature on a wire rack.

• 9

  Refrigerate the flan for at least 4 hours, or ideally overnight, to allow the custard to fully set and the caramel to liquefy.

• 10

  To serve, run a thin knife around the inner edge of the ramekin and invert the flan onto a rimmed plate, allowing the maple caramel to flow over the top.