Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Flan




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1/4 cup sugar
4 eggs
1 cup fat-free milk
1 cup evaporated fat-free milk or fat-free milk
1/4 cup sugar
1 teaspoon vanilla
Dash salt
Edible flowers, such as dianthus, pansies, or violets (optional)




Recipe



1. To caramelize sugar, in a small heavy skillet cook 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden.
2. Quickly pour caramelized sugar into an 8x1-1/2-inch round baking pan, tilting pan to coat bottom (use a pot holder if pan becomes too hot).
3. In a mixing bowl beat eggs. Stir in skim milk, evaporated skim milk, 1/4 cup sugar, the vanilla, and salt. Pour into sugar-coated pan.
4. Set the round pan in a large baking pan set on an oven rack. Pour hot water into the large baking pan around the round pan to a depth of 1 inch.
5. Bake, uncovered, in a 325 degree F oven about 30 minutes or until a knife inserted near the center of the custard comes out clean. Carefully remove from pan of water. Cool in pan on a wire rack for 30 minutes. Cover flan and refrigerate 4 to 8 hours or until thoroughly chilled.
6. Loosen flan from side of pan. Carefully invert onto a serving plate. Cut into wedges. If desired, garnish with edible flowers. Makes 8 servings.