Vanilla Bean Flan W Agave Syrup and Caramelized Walnuts Lower - syrup

Method

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