Individual Anise-Orange Flans

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

Yield:

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

Ingredients

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

Preparation

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
My Notes

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

Add Note