---------- Recipe via Meal-Master (tm) v8.04
Title: Low-Fat Flan
Categories: Dessert, Custard, Low-fat
Yield: 6 Servings
1/2 c Granulated sugar
1/4 c Water
2 lg Eggs
3 lg Egg whites
14 oz Can non-fat sweetened
- condensed milk
1 1/2 c Skim milk
1 tb Real vanilla extract
Preheat oven to 325°F.
In a small saucepan, combine sugar with 1/4 cup water. Bring to a
simmer over low heat while stirring slowly. Increase heat to
medium-high and continue cooking without stirring, until the syrup
turns a deep amber color, do not allow too darken too much or the
syrup will taste burned! Swirl the pan if the syrup is coloring
unevenly. Immediately pour the syrup into a 1-1/2 qt souffle dish
or casserole dish and carefully tilt the dish so that the caramel
syrup coats halfway up the side of the dish as well as the bottom.
In a large bowl, whisk together eggs and egg whites. Add condensed
milk, skim milk, and vanilla, blending well.
Pour the mixture through a fine strainer into the caramel-coated
dish. Set the dish uin a larger shallow pan, such as a roasting
pan. Pour enough hot water into the larger pan so it comes halfway
up the side of the custard dish.
Bake for 60 to 70 minutes, or until the custard is set around the
edges but still wobbly in the center.
Remove the dish carefully from it's water bath to a rack to cool to
room temperature. Then cover with plastic wrap (not foil) and
refrigerate for at least 4 hours or overnight.
To Serve:
Loosen flan around the edges with a knife or spatula, invert the
flan onto a serving plate.
Per serving: 310 cal, 11 g protein, 2 g fat, 1 g sat fat,
61 g carbs, 148 mg sodium, 80 mg cholesterol
Posted by: Suzy <
[email protected]>
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