INGREDIENTS

INSTRUCTIONS

CARAMEL TOPPING
CUSTARD
Conatins 273 calories and 2.5 grams fat per serving, compared to 327
calories and 10 grams fat for original.
Heat the oven to 325° 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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