Lite Flan De Queso

INGREDIENTS

INSTRUCTIONS

Conatins 273 calories and 2.5 grams fat per serving, compared to 327
calories and 10 grams fat for original.  Heat the oven to 325ø F.
Select a baking dish large enough to hold a  second, 2-quart baking
dish inside.  Fill the larger pan with about  1-inch of water and place
it in the oven.  (Make sure the larger dish  doesn't overflow when the
larger dish is set inside.)  In a saucepan with a heavy bottom, combine
the ingredients for the  caramel topping.  Stir the sugar and water
together over medium heat  until the sugar starts to dissolve.  Dip a
basting or pastry brush in  the additional water and brush any sugar
granules down the sides of  the pan. (This will prevent the sugar from
crystallizing before it  caramelizes.) Boil the sugar mixture without
stirring until it turns  brown (about the color of pancake syrup) and
develops a distinct  aroma. This will take about 10 to 12 minutes.  Do
not let the syrup  turn black.  Pour the caramelized sugar syrup into
the 2-quart flan dish and  immediately swirl it around the bottom and
sides of the dish to form  a transparent coating.  Be careful not to
touch or splash yourself  with the syrup becasue it is extremely hot
and can cause serious  burns. Set the caramel topping aside to cool
while you prepare the  custard.  In the bowl of an electric mixer,
combine the sugar and cream cheese.  Beat until the cream cheese is
fluffy and the sugar has dissolved, 2  to 3 minutes.  On low speed,
beat in the evaporated skim milk, egg  substitutes and vanilla extract.
Do not allow the mixture to froth.  Strain the flan mixture to remove
any lumps of cream cheese and pour  over the caramelized topping.  Set
inside the larger dish and bake  for 50 minutes to 1 hour; or until the
custard is set.  Cool 30  minutes inside the water then cool an
additional hour at room temp.  Place in refrigerator and chill
completely.  When ready to serve, use a knife to loosen the flan from
the sides of  the baking dish.  Invert the dish over a platter with a
lip into a  shallow bowl.  There will be quite a bit of syrup, so do
not invert  onto a plate. Serve with fresh fruit if desired.  Austin
American-Statesman, June 4, 1997 typed and posted by teri  Chesser 7/97
Posted to bbq-digest by "Richard Schwaninger"
<richard.schwaninger@lamrc.com> on Aug 13, 1998

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