Flan

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

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 1%
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.7g
  • Carbohydrate: 43.3g
  • Fiber: 0.0g
  • Cholesterol: 3mg
  • Iron: 0.7mg
  • Sodium: 132mg
  • Calcium: 254mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Flan Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy