the oven to 275°F. Spread almonds on a baking sheet and toast, stirring once,
until lightly golden, 8 to 10 minutes. Transfer almonds to a cutting board to
cool; roughly chop and set aside.
in a small saucepan, combine evaporated milk and fat-free milk and heat over
medium-low heat until scalded but not boiling. Remove the pan from the heat and
a large bowl, whisk together egg substitute, sugar substitute, almond extract,
and vanilla extract. Whisk in 1⁄2 cup of heated milk mixture, then whisk in
remaining milk mixture. Divide flan among 4 (6-ounce) custard cups.
cups in a baking pan and add hot water to come halfway up cups. Bake until
flans are set, about 25 minutes. Remove from the oven, cool in the pan, then
chill in the refrigerator for at least 4 hours or overnight.
an hour before serving, remove flans from refrigerator. Just before serving,
run a knife around edges and invert flans onto individual plates. Drizzle each
with 1 tablespoon syrup and sprinkle evenly with reserved almonds.