Individual Anise-Orange Flans

Refrigerate these flans a day ahead; invert onto dessert plates just before serving.


6 servings (serving size: 1 flan)

Recipe from

Cooking Light

Nutritional Information

Calories 306
Caloriesfromfat 9 %
Fat 3.1 g
Satfat 1 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 10.4 g
Carbohydrate 59.1 g
Fiber 0.1 g
Cholesterol 112 mg
Iron 0.5 mg
Sodium 146 mg
Calcium 250 mg


1/2 cup sugar
1 tablespoon water
Cooking spray
1/2 teaspoon aniseed
1 cup 1% low-fat milk
1 teaspoon grated orange rind
1 teaspoon vanilla extract
Dash of salt
3 large eggs
1 (14-ounce) can fat-free sweetened condensed milk


Preheat oven to 350º.

Combine sugar and water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 3 minutes), stirring occasionally. Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups.

Place aniseed in a clean coffee grinder or blender; process until finely ground. Combine aniseed and remaining ingredients, stirring well with a whisk. Pour into prepared ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350º for 30 minutes or until a knife inserted in the center comes out clean. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 4 hours to overnight.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards.

Steven Raichlen,

Cooking Light

October 2004
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