-
1
Preheat oven to 350F; put a kettle of water on to heat for the water bath.
-
2
To prepare flans: Put 2 teaspoons agave syrup in the bottom of each of six 6- to 8-ounce straight-sided ovenproof ramekins.
-
3
Refrigerate the ramekins for 15 minutes to thicken the syrup.
-
4
Meanwhile, pour milk into a medium saucepan.
-
5
Split vanilla bean and, with the tip of a sharp knife, scrape all the black paste inside into the milk.
-
6
Add the pod.
-
7
(Or add vanilla extract to the milk.)
-
8
Heat over medium heat until the milk is very hot and bubbles form around the edges of the pan, but do not allow it to boil.
-
9
Remove from the heat, mix in Benefiber and let stand for 5 minutes.
-
10
Whisk eggs, egg yolks and brown sugar in a large mixing bowl.
-
11
Slowly add 1 cup of the hot milk, whisking constantly as you pour.
-
12
Whisk in the rest of the hot milk a little at a time.
-
13
Strain the custard back into the pan through a sieve; carefully skim off any foam.
-
14
Divide the custard among the prepared ramekins.
-
15
Place the ramekins in a large baking pan.
-
16
Carefully pour 1 inch of boiling water into the pan, being careful not to splash water into the custard.
-
17
Cover the pan with foil.
-
18
Bake until the custards no longer jiggle in the center, 25 to 35 minutes (depending on the size of the ramekin).
-
19
Carefully remove the foil and let the flans cool in the water bath for 1 hour.
-
20
Cover the ramekins and transfer to the refrigerator until chilled, about 1 hour.
-
21
To prepare walnuts: Reduce oven temperature to 300F; lightly coat a baking sheet with cooking spray.
-
22
Toss walnuts with agave syrup and brown sugar until evenly coated.
-
23
Spread in a single layer on the prepared baking sheet.
-
24
Bake until lightly browned, 6 to 10 minutes, checking frequently.
-
25
Spread out on wax paper to cool.
-
26
To serve, run a knife around the edge of each ramekin and invert onto a plate.
-
27
Top each flan with about 1 tablespoon of the walnuts.
