Low-Fat Flan

---------- Recipe via Meal-Master (tm) v8.04

Title: Low-Fat Flan
Categories: Dessert, Custard, Low-fat, Suzy, Posted-mm
Yield: 6 Servings

1/2 c Granulated sugar
1/4 c Water
2 lg Eggs
3 lg Egg whites
14 oz Can NON-FAT sweetened
Condensed Milk
1 1/2 c Skim milk
1 tb Real vanilla extract

Preheat oven to 325 F.

In a small saucepan, combine sugar with 1/4 c. water.
Bring to a simmer over low heat while stirring slowly.
Increase heat to medium-high and continue cooking without
stirring, until the syrup turns a deep amber color, do not
allow too darken too much or the syrup will taste burned!
Swirl the pan if the syrup is coloring unevenly. Immediately
pour the syrup into a 1 1/2 qt. souffle dish or casserole
and carefully tilt the dish so that the caramel syrup coats
halfway up the side of the dish as well as the bottom.

In a large bowl, whisk together eggs and egg whites. Add condensed
milk, skim milk and vanilla, blending well.

Pour the mixture through a fine strainer into the caramel-coated
dish. Set the dish uin a larger shallow pan, such as a roasting pan.
Pour enough hot water into the larger pan so it comes halfway up the
side of the custard dish.

Bake for 60-70 minutes, or until the custard is set around the edges
but still wobbly in the center.

Remove the dish carefully from it's water bath to a rack to cool to
room temperature. Then cover with =plastic= wrap (not foil) and
refrigerate for at least 4 hours or overnight.

To serve: Loosen flan around the edges with a knife or spatula,
invert the flan onto a serving plate.

310 calories per serving
11 gr. protein
2 gr. fat (1 gr. saturated fat)
61 grms carbohydrate
148 mg sodium
80 mg cholesterol

From the recipe files of suzy@bestweb.net

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