Low Fat Recipe
This tasty caramel flan is absolutely fat free by using egg substitute and fat free sweetened condensed milk.
1/2 cup sugar
1 8-ounce carton refrigerated egg substitute
1-3/4 cup water
1 14-ounce can of fat free sweetened condensed milk
1/2 teaspoon vanilla
1/8 teaspoon salt
Preheat oven to 350-degrees.
In a heavy skillet, cook sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about five minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately pour into an ungreased 9-inch round baking pan or a 1-1/2-quart ring mold, tilting to coat bottom completely.
In a mixing bowl, combine egg product and water; stir in sweetened condensed milk, vanilla and salt. Pour over caramelized sugar in pan. Set pan in larger pan.
Fill larger pan with one-inch boiling water. Bake 50 minutes or until knife inserted near center comes out clean. Cool. Chill at least two hours.
To serve, loosen side of flan with a knife and place on serving plate with a rim. If using a ring mold, decrease sugar to 1/3-cup.
Recipe makes 10 servings