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Vanilla Flan
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Low Fat custard flan with a sugar topping.

Angela Creighton


  • 1/4 cup (60 ml) water
  • 1/2 cup (125 ml) sugar
  • 3 large eggs
  • 1 can (14 oz (392 grm).) nonfat sweetened condensed milk
  • 1-1/2 cups (350 ml) skim milk
  • 1 tbsp (15 ml) vanilla
  • Preheat oven to 325 degrees (175 C.).
  • In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved.
  • Boil syrup, without stirring, until golden caramel.
  • Pour caramel into a 1-1/2 quarts (1425 ml) souffle dish, tilting dish to coat bottom and some of side with caramel.
  • Whisk together eggs, condensed milk, skim milk, and vanilla until smooth.
  • Pour mixture through a fine sieve into souffle dish.
  • Put dish in a baking pan and add enough hot water to pan to reach halfway up side of souffle dish.
  • Bake flan in middle of oven 1 1/4 hours, or until just set but still trembles slightly.
  • Flan will set as it cools.
  • Remove flan from pan and cool in souffle dish on a rack.
  • Chill flan, covered, until cold, at least 4 hours and up to 1 day.
  • Dip dish in a baking pan of hot water 3 seconds.
  • Run a thin knife around edge of dish and invert flan onto plate.
Each serving about 311 calories and 2.6 grams fat (7% calories from fat).

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