Need help with flan

DENMW · 11-17-2007, 08:36 AM

Is there a way to caramaliize an artificial swetener to make the caramel for flan?

Kisal · 11-17-2007, 09:35 PM

I'm not certain, so I suggest you wait for Kevinpa or one of the other more knowledgeable folks to answer. It seems to me that I once read, though, that Diabetisweet will carmelize in much the same way as sugar does. I've never made a flan, so I don't really know what's involved, other than perhaps melting the sugar with a small, handheld torch. I could well be wrong about that, too!

DENMW · 11-18-2007, 04:59 AM

Quote:

Originally Posted by Kisal

I'm not certain, so I suggest you wait for Kevinpa or one of the other more knowledgeable folks to answer. It seems to me that I once read, though, that Diabetisweet will carmelize in much the same way as sugar does. I've never made a flan, so I don't really know what's involved, other than perhaps melting the sugar with a small, handheld torch. I could well be wrong about that, too!

Thanks, hopefully Kevin will respond.

jackieba · 11-18-2007, 05:43 AM

I haven't tried flan low carb. I carmelized sugar in a cast iron skillet for the high carb sauce. I have used half/half polyd and diabetisweet brown for creme brulee topping and it did great (I tried the brown diabetisweet alone and it did okay but not as well as combo). Diabetisweet is isomalt and acek. I tried carmelizing pure isomalt in a skillet one day and it burned quickly; polyd did much better but it's not sweet. If nobody else has tried it, I'd take a small amount and experiment for the sauce.

daisyHair · 11-18-2007, 11:21 AM

I do not think so..

why not make a "caramel" sauce with butter a little cinnamon and caramel davinci?

DENMW · 11-18-2007, 11:56 AM

Thanks guys. I'll try both and didn't even think about making a carmel sauce with butter and Davincis. Good idea, bet that would work.

IthinkIcan! · 11-20-2007, 10:14 AM

I'm pretty sure this is the recipe I tried, if so it was wonderful! Polydextrose Recipes if you read the down the thread there is a discussion on carmelization.

11-17-2007, 08:36 AM	#1
DENMW Very Gabby LCF Member!!! Join Date: May 2005 Location: Florida Posts: 3,431 Gallery: DENMW Stats: 243/155/139 5'4", Age 62 WOE: Vegan	Need help with flan Is there a way to caramaliize an artificial swetener to make the caramel for flan?

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11-17-2007, 09:35 PM	#2
Kisal Major LCF Poster! Join Date: Nov 2006 Location: Oregon Posts: 1,566 Gallery: Kisal WOE: Basic low carb Start Date: October 15, 2004	I'm not certain, so I suggest you wait for Kevinpa or one of the other more knowledgeable folks to answer. It seems to me that I once read, though, that Diabetisweet will carmelize in much the same way as sugar does. I've never made a flan, so I don't really know what's involved, other than perhaps melting the sugar with a small, handheld torch. I could well be wrong about that, too!

11-18-2007, 05:43 AM	#4
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	I haven't tried flan low carb. I carmelized sugar in a cast iron skillet for the high carb sauce. I have used half/half polyd and diabetisweet brown for creme brulee topping and it did great (I tried the brown diabetisweet alone and it did okay but not as well as combo). Diabetisweet is isomalt and acek. I tried carmelizing pure isomalt in a skillet one day and it burned quickly; polyd did much better but it's not sweet. If nobody else has tried it, I'd take a small amount and experiment for the sauce.

11-18-2007, 11:21 AM	#5
daisyHair Blabbermouth!!! Join Date: May 2007 Location: Orlando Posts: 6,296 Gallery: daisyHair Stats: 257/230/134-126 WOE: Atkins < 30 C/day Start Date: 5' 3.5" - 49 years young baby~	I do not think so.. why not make a "caramel" sauce with butter a little cinnamon and caramel davinci?

11-18-2007, 11:56 AM	#6
DENMW Very Gabby LCF Member!!! Join Date: May 2005 Location: Florida Posts: 3,431 Gallery: DENMW Stats: 243/155/139 5'4", Age 62 WOE: Vegan	Thanks guys. I'll try both and didn't even think about making a carmel sauce with butter and Davincis. Good idea, bet that would work.

11-20-2007, 10:14 AM	#7
IthinkIcan! Senior LCF Member Join Date: Sep 2003 Location: So. AZ Posts: 503 Gallery: IthinkIcan! Stats: 268.5/191.5/145 5'4" WOE: Atkins Start Date: 8/27/03	I'm pretty sure this is the recipe I tried, if so it was wonderful! Polydextrose Recipes if you read the down the thread there is a discussion on carmelization.