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Name: Flan
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3/4 c Egg substitute; 1 1/3 c Sugar, divided; 3/4 ts Vanilla extract; 24 oz Evaporated skimmed milk, (2

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INGREDIENTS

3/4 c Egg substitute
1 1/3 c Sugar, divided
3/4 ts Vanilla extract
24 oz Evaporated skimmed milk, (2

Servings

INSTRUCTIONS

Place 1 cup sugar in a large heavy skillet over medium heat; cook 5 minutes or until sugar dissolves (do not stir). Continue cooking until golden, and stir well. Immediately pour into a 9-inch round cake pan, tipping quickly until sugar coats bottom of cake pan, and set aside. Combine remaining 1/3 cup sugar, egg substitute, vanilla, and milk; stir well. Pour into prepared cake pan; place in a large, shallow pan. Add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 1 hour or until a knife inserted near center comes out clean. Remove cake pan from water; let cool 1 hour on a wire rack. Cover and chill 4 hours. Yield: 8 servings (serving size: 1 wedge). Per serving: 232 Calories; 3g Fat (10% calories from fat); 9g Protein; 44g Carbohydrate; 4mg Cholesterol; 143mg Sodium NOTES : To serve, loosen edges of flan with a knife or rubber spatula. Place a serving plate, upside down, on top of cake pan; invert flan onto plate. Drizzle any remaining syrup over flan. Recipe by: Cooking Light, May 1995, page 136 Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.

NOTES

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Flan

3/4 c Egg substitute
1 1/3 c Sugar, divided
3/4 ts Vanilla extract
24 oz Evaporated skimmed milk, (2

Place 1 cup sugar in a large heavy skillet over medium heat; cook 5 minutes  or until sugar dissolves (do not stir). Continue cooking until golden, and  stir well.    Immediately pour into a 9-inch round cake pan, tipping quickly until sugar  coats bottom of cake pan, and set aside.    Combine remaining 1/3 cup sugar, egg substitute, vanilla, and milk; stir  well. Pour into prepared cake pan; place in a large, shallow pan. Add hot  water to pan to a depth of 1 inch. Bake at 350 degrees for 1 hour or until  a knife inserted near center comes out clean. Remove cake pan from water;  let cool 1 hour on a wire rack. Cover and chill 4 hours. Yield: 8 servings  (serving size: 1 wedge).    Per serving: 232 Calories; 3g Fat (10% calories from fat); 9g Protein; 44g  Carbohydrate; 4mg Cholesterol; 143mg Sodium    NOTES : To serve, loosen edges of flan with a knife or rubber spatula.  Place a serving plate, upside down, on top of cake pan; invert flan onto  plate. Drizzle any remaining syrup over flan.    Recipe by: Cooking Light, May 1995, page 136    Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (108g)
Recipe Makes: 8 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.6mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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