| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Sugar, divided |
| 3/4 |
c |
Egg substitute |
| 3/4 |
ts |
Vanilla extract |
| 24 |
oz |
Evaporated skimmed milk, (2 cans) |
INSTRUCTIONS
Place 1 cup sugar in a large heavy skillet over medium heat; cook 5 minutes
or until sugar dissolves (do not stir). Continue cooking until golden, and
stir well.
Immediately pour into a 9-inch round cake pan, tipping quickly until sugar
coats bottom of cake pan, and set aside.
Combine remaining 1/3 cup sugar, egg substitute, vanilla, and milk; stir
well. Pour into prepared cake pan; place in a large, shallow pan. Add hot
water to pan to a depth of 1 inch. Bake at 350 degrees for 1 hour or until
a knife inserted near center comes out clean. Remove cake pan from water;
let cool 1 hour on a wire rack. Cover and chill 4 hours. Yield: 8 servings
(serving size: 1 wedge).
Per serving: 232 Calories; 3g Fat (10% calories from fat); 9g Protein; 44g
Carbohydrate; 4mg Cholesterol; 143mg Sodium
NOTES : To serve, loosen edges of flan with a knife or rubber spatula.
Place a serving plate, upside down, on top of cake pan; invert flan onto
plate. Drizzle any remaining syrup over flan.
Recipe by: Cooking Light, May 1995, page 136
Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”