Flan
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 100.6
- Total Fat: 0.1 g
- Cholesterol: 1.9 mg
- Sodium: 401.0 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 0.0 g
- Protein: 6.5 g
View full nutritional breakdown of Flan calories by ingredient
Introduction
Prep: 20 minutes Bake: 30 minutes Stand: 30 minutes Chill: 4 hours Cool: 30 minutes Prep: 20 minutes Bake: 30 minutes Stand: 30 minutes Chill: 4 hours Cool: 30 minutesNumber of Servings: 8
Ingredients
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Ingredients
1/4 cup sugar
1 cup eggs beaters or ( 4 eggs optional)
1 cup fat-free milk
1 cup evaporated fat-free milk or fat-free milk
1/4 cup sugar
1 teaspoon vanilla
Dash salt
Edible flowers, such as dianthus, pansies, or violets (optional)
Directions
Directions
1. To caramelize sugar, in a small heavy skillet cook 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden.
2. Quickly pour caramelized sugar into an 8x1-1/2-inch round baking pan, tilting pan to coat bottom (use a pot holder if pan becomes too hot).
3. In a mixing bowl beat eggs. Stir in skim milk, evaporated skim milk, 1/4 cup sugar, the vanilla, and salt. Pour into sugar-coated pan.
4. Set the round pan in a large baking pan set on an oven rack. Pour hot water into the large baking pan around the round pan to a depth of 1 inch.
5. Bake, uncovered, in a 325 degree F oven about 30 minutes or until a knife inserted near the center of the custard comes out clean. Carefully remove from pan of water. Cool in pan on a wire rack for 30 minutes. Cover flan and refrigerate 4 to 8 hours or until thoroughly chilled.
6. Loosen flan from side of pan. Carefully invert onto a serving plate. Cut into wedges. If desired, garnish with edible flowers. Makes 8 servings.
Make-Ahead Tip: Up to 24 hours ahead prepare flan, cover, and refrigerate.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYRB.
1. To caramelize sugar, in a small heavy skillet cook 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden.
2. Quickly pour caramelized sugar into an 8x1-1/2-inch round baking pan, tilting pan to coat bottom (use a pot holder if pan becomes too hot).
3. In a mixing bowl beat eggs. Stir in skim milk, evaporated skim milk, 1/4 cup sugar, the vanilla, and salt. Pour into sugar-coated pan.
4. Set the round pan in a large baking pan set on an oven rack. Pour hot water into the large baking pan around the round pan to a depth of 1 inch.
5. Bake, uncovered, in a 325 degree F oven about 30 minutes or until a knife inserted near the center of the custard comes out clean. Carefully remove from pan of water. Cool in pan on a wire rack for 30 minutes. Cover flan and refrigerate 4 to 8 hours or until thoroughly chilled.
6. Loosen flan from side of pan. Carefully invert onto a serving plate. Cut into wedges. If desired, garnish with edible flowers. Makes 8 servings.
Make-Ahead Tip: Up to 24 hours ahead prepare flan, cover, and refrigerate.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYRB.
Member Ratings For This Recipe
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ANJABELLE1
