Flan

FlanRecipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

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.

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.