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Name: Low Fat Caramel Custard (Flan)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: ZEST OF 2 LEMONS; 3/4 c SUGAR CARMELIZED; 3 qt Boiling water; 1 pk EGG SUBSTITUTE (4-EGG EGG; BEATERS) -- or 3 eggs; VANILLA BEAN); 1/2 c Sugar; 1/4 ts Salt; 2 tb PURE VANILLA EXTRACT (OR 1; 3 c Skim milk

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INGREDIENTS

ZEST OF 2 LEMONS
3/4 c SUGAR CARMELIZED
3 qt Boiling water
1 pk EGG SUBSTITUTE (4-EGG EGG
BEATERS) -- or 3 eggs
VANILLA BEAN)
1/2 c Sugar
1/4 ts Salt
2 tb PURE VANILLA EXTRACT (OR 1
3 c Skim milk

Servings

INSTRUCTIONS

1- PRE-HEAT OVEN TO 350F. 2- PLACE WATER ON HEAT 3- PREPARE BAIN MARE (WATER BATH)-PUT 8 PYREX CUSTARD CUPS (OR USE COFFEE MUGS) IN A 3 IN DEEP ROASTING PAN. COVER THE BOTTOM OF THE PAN WITH COLD WATER. 4- PLACE THE LEMON ZEST AND SKIM MILK IN A SAUCEPAN, HEAT TO SCALDING. 5- PUT 3/4 C SUGAR IN SAUCEPAN ON HIGH HEAT. STIR CONSTANTLY UNTIL ALL THE SUGAR MELTS AND CARMELIZES. --- EXERCISE CARE WITH THE MOLTEN SUGAR,IT IS VERY HOT AND CAN CAUSE SEVERE BURNS. IF THE SUGAR SMELLS BURNT, TRY AGAIN. 6- AS SOON AS THE SUGAR IS MOLTEN AND CARMELIZED, POUR ABOUT TWO Tbsp OF THE SOLUTION IN THE BOTTOM OF EACH OF THE CUSTARD CUPS AND ALLOW IT TO SOLIDIFY.- BEAT THE THREE EGGS, 1/2 C SUGAR AND 1/4 Tsp SALT TOGETHER AND STRAIN THE SCALDED MILK INTO IT (TO REMOVE THE LEMON ZEST). 7- MIX THE EGG AND MILK MIXTURE WELL, ADD THE VANILLA AND FILL THE CUPS TO WITHIN 1/4 IN OF THE TOP. (THE CUSTARD MIXTURE SHOULD BE ABOUT 3/4 TO 1 IN DEEP IN THE CUPS.). 8- PLACE THE PAN WITH THE CUPS IN THE PRE-HEATED OVEN, POUR ENOUGH WATER INTO THE PAN TO COME UP TO 1/4 IN OF THE TOP OF THE CUSTARDS, AND BAKE FOR 45 MINUTES OR UNTIL THE CUSTARD FIRMS UP AND STARTS TO BROWN ON TOP. --- DO NOT OVERCOOK OR THE CUSTARD WILL HAVE A GRAINY TEXTURE. INSTEAD OF ITS INTENDED CREAMY, HEAVENLY SMOOTHNESS. (Anns Note: when a knife inserted in the center of a cup comes out clean, its done) 9- REMOVE FROM OVEN AND THE WATER BATH, AND COOL TO ROOM TEMP. PLACE IN THE FRIDGE UNTIL COLD. 10-TO SERVE, CUT AROUND THE TOP OF THE CUSTARD AND TURN UPSIDE DOWN ONTO A SMALL PLATE. COVER WITH THE LUSCIOUS CARMEL SAUCE IN THE BOTTOM OF THE CUP AND ADD A DASH OF FRESHLY GROUND NUTMEG IF DESIRED. GARNISH WITH A SMALL FRESH MINT LEAF. COPYRIGHT 1994 CHARLES C. LEBLANC Recipe By : Clebert@aol.com From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Low Fat Caramel Custard (Flan)

ZEST OF 2 LEMONS
3/4 c SUGAR CARMELIZED
3 qt Boiling water
1 pk EGG SUBSTITUTE (4-EGG EGG
 BEATERS) -- or 3 eggs
 VANILLA BEAN)
1/2 c Sugar
1/4 ts Salt
2 tb PURE VANILLA EXTRACT (OR 1
3 c Skim milk

1- PRE-HEAT OVEN TO 350F. 2- PLACE WATER ON HEAT 3- PREPARE BAIN MARE  (WATER BATH)-PUT 8 PYREX CUSTARD CUPS (OR USE COFFEE MUGS) IN A 3 IN DEEP  ROASTING PAN.  COVER THE BOTTOM OF THE PAN WITH COLD WATER. 4- PLACE THE  LEMON ZEST AND SKIM MILK IN A SAUCEPAN, HEAT TO SCALDING. 5- PUT 3/4 C  SUGAR IN SAUCEPAN ON HIGH HEAT.    STIR CONSTANTLY UNTIL ALL THE SUGAR  MELTS AND  CARMELIZES.  ---  EXERCISE CARE WITH THE MOLTEN SUGAR,IT IS VERY  HOT AND CAN CAUSE SEVERE BURNS.  IF THE SUGAR SMELLS BURNT, TRY AGAIN. 6-  AS SOON AS THE SUGAR IS MOLTEN AND CARMELIZED, POUR  ABOUT TWO Tbsp OF THE  SOLUTION IN THE BOTTOM OF EACH OF THE CUSTARD CUPS AND ALLOW IT TO  SOLIDIFY.- BEAT THE THREE EGGS, 1/2 C SUGAR AND 1/4 Tsp SALT TOGETHER AND  STRAIN THE SCALDED MILK INTO IT (TO REMOVE THE LEMON ZEST). 7- MIX THE EGG  AND MILK MIXTURE WELL, ADD THE VANILLA AND FILL THE CUPS TO WITHIN 1/4 IN  OF THE TOP.    (THE CUSTARD MIXTURE SHOULD BE ABOUT 3/4 TO 1 IN DEEP IN THE  CUPS.). 8- PLACE THE PAN WITH THE CUPS IN THE PRE-HEATED OVEN, POUR ENOUGH  WATER INTO THE PAN TO COME UP TO 1/4 IN OF THE TOP OF THE CUSTARDS, AND  BAKE FOR 45 MINUTES OR UNTIL THE CUSTARD FIRMS UP AND STARTS TO BROWN ON  TOP.  ---  DO NOT OVERCOOK  OR THE CUSTARD WILL HAVE A GRAINY TEXTURE.  INSTEAD OF ITS INTENDED CREAMY, HEAVENLY SMOOTHNESS. (Anns Note:  when a  knife inserted in the center of a cup comes out clean, its done) 9- REMOVE  FROM OVEN AND THE WATER BATH, AND COOL TO ROOM TEMP. PLACE IN THE FRIDGE  UNTIL COLD. 10-TO SERVE, CUT AROUND THE TOP OF THE CUSTARD AND TURN UPSIDE  DOWN ONTO A SMALL PLATE. COVER WITH THE LUSCIOUS CARMEL SAUCE IN THE BOTTOM  OF THE CUP AND ADD A DASH OF FRESHLY GROUND NUTMEG IF DESIRED.    GARNISH  WITH A SMALL FRESH MINT LEAF.          COPYRIGHT 1994 CHARLES C.  LEBLANC    Recipe By     : Clebert@aol.com    From:                                 Date: 05/27    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (402g)
Recipe Makes: 8 Servings

Calories: 211
Calories from Fat: 3 (1%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 3.7mg		1 %
Sodium 101.8mg		4 %
Potassium 314.8mg		8 %
Total Carbohydrate 46.8g		14 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 46.6g
Protein 6.3g		9 %
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Calories per serving: 211

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