Individual Anise-Orange Flans

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

Yield: 6 servings (serving size: 1 flan)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 9%
  • Fat: 3.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 10.4g
  • Carbohydrate: 59.1g
  • Fiber: 0.1g
  • Cholesterol: 112mg
  • Iron: 0.5mg
  • Sodium: 146mg
  • Calcium: 250mg

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

  1. Preheat oven to 350º.
  2. 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.
  3. 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.
  4. 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.
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