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
How to Make It
Preheat oven to 325°.
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.
Combine sweetened condensed milk and remaining 4 ingredients, stirring until smooth. Pour milk mixture over syrup in cake pan.
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
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.