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Flan

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 1 1/3 cups sugar, divided
  • 3/4 cup egg substitute
  • 3/4 teaspoon vanilla extract
  • 2 (12-ounce) cans evaporated skimmed milk

Nutrition Information

  • calories 207
  • caloriesfromfat 1 %
  • fat 0.2 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.0 g
  • protein 8.7 g
  • carbohydrate 43.3 g
  • fiber 0.0 g
  • cholesterol 3 mg
  • iron 0.7 mg
  • sodium 132 mg
  • calcium 254 mg

How to Make It

  1. 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.

  2. 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° 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.

  3. 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.