| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Custard, Dessert, Low-fat, Posted-mm, Suzy | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Granulated sugar |
| 1/4 | c | Water |
| 2 | Eggs | |
| 3 | Egg whites | |
| 14 | oz | Can NON-FAT sweetened |
| Condensed Milk | ||
| 1 1/2 | c | Skim milk |
| 1 | T | Real vanilla extract |
| 310 | c | alories per serving 11 gr. protein 2 gr. fat, 1 gr. |
INSTRUCTIONS
Preheat oven to 325 F. In a small saucepan, combine sugar with 1/4 c. 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 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 60-70 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. saturated fat) 61 grms carbohydrate 148 mg sodium 80 mg cholesterol From the recipe files of suzy@bestweb.net Posted to MM-Recipes Digest V4 #221 by Suzy <suzy@bestweb.net> on Aug 21, 1997
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