ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla-Caramel Flan

HOWARD L. PUCKETT
Yield 6 servings
Tip: Make up to two days ahead, and invert onto serving plates just before serving.

Ingredients

  • 1/3 cup sugar
  • 1 tablespoon water
  • Cooking spray
  • 1/2 cup sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 1/2 cups 2% low-fat milk
  • 1 cup evaporated skim milk
  • 1 (6-inch) vanilla bean, split lengthwise or 1 tablespoon vanilla extract
  • Mint sprigs (optional)

Nutrition Information

  • calories 209
  • caloriesfromfat 13 %
  • fat 3.1 g
  • satfat 1.3 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 8.5 g
  • carbohydrate 36 g
  • fiber 0.0 g
  • cholesterol 80 mg
  • iron 0.4 mg
  • sodium 119 mg
  • calcium 208 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine 1/3 cup sugar and water in a small heavy saucepan over medium-high heat; cook 5 minutes or until golden, stirring occasionally. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of cups; set aside.

  3. Combine 1/2 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk. Add milks; stir until smooth. Scrape seeds from vanilla bean; stir seeds into milk mixture, reserving bean for another use. Divide mixture evenly among prepared cups. Place cups in a 13 x 9-inch baking dish; add hot water to a depth of 1 inch. Bake at 325° for 1 hour or until knife inserted in center comes out clean. Remove cups from pan; let cool completely on a wire rack. Cover and chill at least 3 hours.

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