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Vanilla-Caramel Flan

Source of Recipe

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Vanilla-Caramel Flan

Cooking Light - November 1996
Not yet rated.
6 servings

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

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.

1/6 of recipe equals: Calories 209; Fat 3.1 g; Protein 8.5 g; Carbohydrate 36 g; Fiber 0.0 g; Cholesterol 80 mg; Sodium 119 mg