I use maple syrup instead of agave syrup, skip refrigerating syrup to thicken, omit the dark brown sugar, skip caramelized walnuts, bake in 1 cup Pyrex ramekins (came with plastic lids-can order on Amazon), leave in ramekins and cover with lids once cooled, store in fridge, and enjoy for an easy lower sugar breakfast.
Vanilla Bean Flans with Agave Syrup & Caramelized Walnuts
From EatingWell: January/February 2009
This melt-in-your-mouth custard is delicately flavored with vanilla bean and lightly sweetened with agave syrup. Crunchy caramelized walnuts are an addictively delicious topping. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesùs González, Chef of La Cocina Que Canta.
2 Reviews for Vanilla Bean Flans with Agave Syrup & Caramelized Walnuts
agave nectar is in reality not a natural sweetener but a highly refined form of fructose, more concentrated than the high fructose corn syrup used in sodas. Refined fructose is not a 'natural' sugar, and countless studies implicate it as a sweetener that will contribute to disease. Therefore, agave nectar is not a health building product, but rather a deceptively marketed form of a highly processed and refined sweetener.