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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Vanilla-Caramel Flan

Tip: Make up to two days ahead, and invert onto serving plates just before serving.

Cooking Light NOVEMBER 1996

  • Yield: 6 servings

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.

Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 13%
  • Fat: 3.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 8.5g
  • Carbohydrate: 36g
  • Fiber: 0.0g
  • Cholesterol: 80mg
  • Iron: 0.4mg
  • Sodium: 119mg
  • Calcium: 208mg
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Vanilla-Caramel Flan recipe

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