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Name: Low-Fat Flan
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 lg Egg whites; 1 tb vanilla extract Real; 1/4 c Water; 1 14-oz cn milk, sweetened, condensed, non-fat; 2 lg Eggs; 1/2 c Granulated sugar; 1 1/2 c Skim milk

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INGREDIENTS

3 lg Egg whites
1 tb vanilla extract ; Real
1/4 c Water
1 14-oz cn milk, sweetened, condensed, non-fat
2 lg Eggs
1/2 c Granulated sugar
1 1/2 c Skim milk

Servings

INSTRUCTIONS

Preheat oven to 325 F. In a small saucepan, combine sugar with 1/4 c. water. Bring to a simmer over low heat while stirring slowly. Increase heat to medium-high and continue cooking without stirring, until the syrup turns a deep amber color, do not allow too darken too much or the syrup will taste burned! Swirl the pan if the syrup is coloring unevenly. Immediately pour the syrup into a 1 1/2 qt. souffle dish or casserole and carefully tilt the dish so that the caramel syrup coats halfway up the side of the dish as well as the bottom. In a large bowl, whisk together eggs and egg whites. Add condensed milk, skim milk and vanilla, blending well. Pour the mixture through a fine strainer into the caramel-coated dish. Set the dish uin a larger shallow pan, such as a roasting pan. Pour enough hot water into the larger pan so it comes halfway up the side of the custard dish. Bake for 60-70 minutes, or until the custard is set around the edges but still wobbly in the center. Remove the dish carefully from its water bath to a rack to cool to room temperature. Then cover with =plastic= wrap (not foil) and refrigerate for at least 4 hours or overnight. To serve: Loosen flan around the edges with a knife or spatula, invert the flan onto a serving plate. 310 calories per serving 11 gr. protein 2 gr. fat (1 gr. saturated fat) 61 grms carbohydrate 148 mg sodium 80 mg cholesterol From the recipe files of suzy@bestweb.net Posted to MM-Recipes Digest V4 #221 by Suzy on Aug 21, 1997

NOTES

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Low-Fat Flan

3 lg Egg whites
1 tb vanilla extract Real
1/4 c Water
1 14-oz cn milk, sweetened, condensed, non-fat
2 lg Eggs
1/2 c Granulated sugar
1 1/2 c Skim milk

Preheat oven to 325 F.    In a small saucepan, combine sugar with 1/4 c. water. Bring to a simmer  over low heat while stirring slowly. Increase heat to medium-high and  continue cooking without stirring, until the syrup turns a deep amber  color, do not allow too darken too much or the syrup will taste burned!  Swirl the pan if the syrup is coloring unevenly. Immediately pour the syrup  into a 1 1/2 qt. souffle dish or casserole and carefully tilt the dish so  that the caramel syrup coats halfway up the side of the dish as well as the  bottom.    In a large bowl, whisk together eggs and egg whites. Add condensed milk,  skim milk and vanilla, blending well.    Pour the mixture through a fine strainer into the caramel-coated dish. Set  the dish uin a larger shallow pan, such as a roasting pan. Pour enough hot  water into the larger pan so it comes halfway up the side of the custard  dish.    Bake for 60-70 minutes, or until the custard is set around the edges but  still wobbly in the center.    Remove the dish carefully from its water bath to a rack to cool to room  temperature. Then cover with =plastic= wrap (not foil) and refrigerate for  at least 4 hours or overnight.    To serve: Loosen flan around the edges with a knife or spatula, invert the  flan onto a serving plate.        310    calories per serving       11    gr. protein 2 gr. fat (1 gr. saturated fat)       61    grms carbohydrate      148 mg sodium       80 mg cholesterol    From the recipe files of suzy@bestweb.net    Posted to MM-Recipes Digest V4 #221 by Suzy <suzy@bestweb.net> on Aug 21,  1997

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Nutrition

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Serving Size: 1 Serving (391g)
Recipe Makes: 6

Calories: 474
Calories from Fat: 129 (27%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.4g
Cholesterol 377.2mg		116 %
Sodium 428.5mg		15 %
Potassium 723.8mg		19 %
Total Carbohydrate 55.7g		16 %
	Dietary Fiber 0g	0 %
	Sugars, other 55.7g
Protein 30.6g		44 %
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Calories per serving: 474

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