Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Leslye Michlin Borden
Recipe by Cooking Light May 1995

Gallery

Credit: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 cup sugar in a large heavy skillet over medium heat; cook 5 minutes or until sugar dissolves (do not stir). Continue cooking until golden, and stir well. Immediately pour into a 9-inch round cake pan, tipping quickly until sugar coats bottom of cake pan, and set aside.

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  • Combine remaining 1/3 cup sugar, egg substitute, vanilla, and milk; stir well. Pour into prepared cake pan; place in a large, shallow pan. Add hot water to pan to a depth of 1 inch. Bake at 350° for 1 hour or until a knife inserted near center comes out clean. Remove cake pan from water; let cool 1 hour on a wire rack. Cover and chill 4 hours.

  • To serve, loosen edges of flan with a knife or rubber spatula. Place a serving plate, upside down, on top of cake pan; invert flan onto plate. Drizzle any remaining syrup over flan.

Nutrition Facts

207 calories; calories from fat 1%; fat 0.2g; saturated fat 0.1g; mono fat 0.1g; poly fat 0g; protein 8.7g; carbohydrates 43.3g; fiber 0g; cholesterol 3mg; iron 0.7mg; sodium 132mg; calcium 254mg.
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