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Creamy Flan

Creamy Flan

Oxmoor House JANUARY 1995

  • Yield: 2 servings.


  • 2 teaspoons sugar
  • Vegetable cooking spray
  • 1 cup skim milk
  • 1/3 cup frozen egg substitute, thawed
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract


Place 2 teaspoons sugar in a small saucepan. Cook over medium heat, stirring constantly, 2 minutes or until sugar melts and turns light brown. Quickly pour hot mixture evenly into 2 (6-ounce) custard cups coated with cooking spray, tilting to coat bottoms of cups.

Combine milk and remaining ingredients; pour evenly into custard cups. Place custard cups in an 8-inch square pan; add hot water to pan to depth of 1 inch. Bake at 325° for 1 hour and 20 minutes or until partially set. Remove custard cups from water, and let cool on a wire rack. Cover and chill 2 hours. To serve, loosen edges of custards with a knife; invert onto serving plates.

Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 3%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.2g
  • Carbohydrate: 24g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 124mg
  • Calcium: 0.0mg

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Creamy Flan Recipe