Butternut Flan

Name: Butternut Flan
Prep time: 5 min
Total time: 30 min
Ingredients: 1 cup butternut squash (roasted, pureed); 1 cup egg whites; 1 cup skim milk ((or soy milk)); 1/4 teaspoon nutmeg (ground); 1/4 teaspoon cinnamon; 1 tablespoon vanilla extract; 1/4 cup Splenda; 1/2 teaspoon lemon or lime zest; 1/2 cup apple juice concentrate (reduced to syrupy consistency)

Written by Pritikin Chefs

0.9 min read

Butternut Flan

Portion size: 1-3oz cup

Prep Time5

Total Time30

Course: Dessert, Entertaining

Materials

1 cup butternut squash roasted, pureed
1 cup egg whites
1 cup skim milk (or soy milk)
1/4 teaspoon nutmeg ground
1/4 teaspoon cinnamon
1 tablespoon vanilla extract
1/4 cup Splenda
1/2 teaspoon lemon or lime zest
1/2 cup apple juice concentrate reduced to syrupy consistency

Instructions

In muffin cups pour 1 tablespoon reduced apple juice concentrate or enough to cover the bottom.
In a stainless steel bowl add squash, nutmeg, cinnamon, splenda and lemon zest. Use a wire whip to mix properly.
Add milk and egg whites and mix ( do not whisk)
Fill each muffin cup 2/3 full and bake in a hot water bath at 350 degrees for 20-25 minutes or until firm to the touch.
Cool and turn out onto individual dessert plates up-side-down (the apple just reduction should make a nice caramel glaze)
Serve at room temperature or chill and serve.