Vanilla-Caramel Flan

Vanilla-Caramel Flan Recipe
HOWARD L. PUCKETT
Tip: Make up to two days ahead, and invert onto serving plates just before serving.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Preheat oven to 325°.

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.

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.

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.

Note:

November 1996
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