Any Flan experts here?

[MattBaggins]

Got the Sugar

Anyone have a recipe or ideas to make flan with Splenda? I really miss flan.

[quakerboy]

1. I would take even ideas that have nothing to do with splenda

How does one make flan, anyway? I tried the premade jello type mixes, but they did not end well.

[Runcible Spoon]

2. after a year in Buenos Aires, I'm flan'd out :(

I just googled "flan and spenda", there's recipes out there but I've never cooked with Splenda :shrug:

[haele]

3. Splenda is sugar alcohol; sucralose -

It's not so good mixing cold, but it cooks just like sugar - and finishes like sugar, unlike other no- or low-cal sweeteners like stevia, saccharine or nutrasweet. Just tastes a bit on the bitter side, so you might want to work more vanilla in your recipe. I've done a creme brulee that tasted almost as good as the real thing with Splenda - but more importantly to the person who wanted it, "looked", crisped up, and presented like a creme brulee - which does a lot psychologically to make up for the sweetener taste. I find if you're working with it cold, the best thing to do is to cook it with water to make a "simple syrup" and use that for any added sugar; that leaves a good mix and consistency for items like drinks and ice cream/gelato/sherbet desserts. (Google "simple syrup" for instructions on how to make that)

Splenda also has a "brown sugar" - about a third of the carbs of regular brown sugar - that caramels well for the "sauce".

Haele

[Orrex]

4. He died at Little Big Horn

Oh, wait. You're talking about custard.