Vanilla Bean Flans with Agave Syrup & Caramelized Walnuts
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 Jesús González, Chef of La Cocina Que Canta.
Make Ahead Tip: Cover and refrigerate the flans for up to 2 days. Store walnuts (Steps 7-8) in an airtight container for up to 3 days.
Equipment: Six 6- to 8-ounce straight-sided ovenproof ramekins
Note: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in natural-foods stores.
2 1/2 other carbohydrate, 1 lean meat, 1 fat