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Low-Fat Flan

Yield 8 servings


  • 2/3 cup sugar
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 1/4 cups 1% low-fat milk
  • 1 cup fat-free egg substitute
  • 1 1/4 teaspoons vanilla extract
  • 1/8 teaspoon salt

Nutrition Information

  • calories 237
  • fat 0.4 g
  • satfat 0.2 g
  • protein 8 g
  • carbohydrate 49.6 g
  • cholesterol 8 mg
  • iron 0.6 mg
  • sodium 150 mg
  • caloriesfromfat 2 %
  • fiber 0 g
  • calcium 183 mg

How to Make It

  1. Preheat oven to 325°.

  2. Place sugar in a medium heavy skillet over medium-high heat; cook until sugar dissolves, stirring constantly. Cook 5 minutes or until golden, stirring constantly. Immediately pour into a 9-inch round cake pan, tipping quickly until caramelized sugar coats bottom of cake pan.

  3. Combine sweetened condensed milk and remaining 4 ingredients, stirring until smooth. Pour milk mixture over syrup in cake pan.

  4. Place cake pan in a large shallow baking pan; add hot water to a depth of 1 inch. Bake at 325° for 35 to 40 minutes or until almost set. Remove cake pan from water, and let cool completely on a wire rack. Cover and chill at least 3 hours. Loosen edges of custard with a knife. Place a plate, upside down, on top of pan; invert flan onto plate. Drizzle any remaining caramelized syrup over custard.

Oxmoor House Healthy Eating Collection