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Ingredientes
- 2 1/2 c. granulated sugar
- 1/2 tsp grnd cinnamon
- 1/4 c. warm water
- 3 c. whole lowfat milk
- 4 x Large eggs
- 3 x egg yolks
- 1 tsp vanilla extract
Direcciones
- Preheat oven to 300 degrees.
- Combine cinnamon with 2 c. granulated sugar in a medium saucepan over med/low heat. When sugar begins to heat, stir often till all sugar has dissolved and solution is light brown. Add in water to pan and stir till smooth. Pour about 1/4 c. sugar solution into each of six 6-oz ramekins.
- Swirl the sugar around the inside edge of each of the ramekins. Arrange the ramekins in a 9x13-inch baking pan.
- Heat lowfat milk in another medium saucepan over medium heat till it starts to bubble.
- As lowfat milk heats up whisk together Large eggs, egg yolks, vanilla, and remaining 1/2 c. sugar in a large bowl. Mix till sugar has dissolved.
- When lowfat milk starts to bubble remove it from the heat. Carefully pour about 1/4 c. of warm lowfat milk into the egg mix while stirring. This will temper the Large eggs so they do not cook while add in the rest of the warm lowfat milk. Slowly add in the remaining lowfat milk while mixing.
- Fill the ramekins to the top with the custard mix. Remove any foam from the top of each ramekin. Add in water to the pan so which it goes halfway up the sides of the ramekins. Place a piece of parchment paper over the ramekins and bake for 75 to 90 min or possibly till custard is hard and a knife inserted into the middle of the custard comes out clean.
- Cold flan and cover each one with plastic wrap. Refrigeratethoroughly before serving. To serve, simply cut around the inside edge of the ramekin with a knife, then turn the flan over onto a plate. The golden brown, caramelized sugar will spill down over the edges of the flan. Forget about the leftover hardened sugar which stays inside the ramekin. Let the dishwasher deal with it.
- Makes 6 servings.
- Abiding by this large Mexican food chain's "no cans in the kitchen"
- edict, we'll craft our clone of the delicious flan dessert with fresh whole lowfat milk, rather than canned sweetened condensed lowfat milk required by most flan recipes circulating out there. The canned stuff has a bit of a funky taste to it, plus it's much too sweet to be an accurate Chevy's knockoff. When you're ready to clone this one, be sure to get some parchment paper first
- (it's near the wax paper in the supermarket). When laid over the top of the baking pan, the parchment paper helps the flan cook faster and more proportionately than if left uncovered. Aluminum foil doesn't seem to work as well since it tends to reflect the heat away from your ramekins of sweet, creamy goodness.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 6 servings | |
| Calories 445 | |
| Calories from Fat 65 | 15% |
| Total Fat 7.23g | 9% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 95mg | 4% |
| Potassium 222mg | 6% |
| Total Carbs 89.35g | 24% |
| Dietary Fiber 0.1g | 0% |
| Sugars 90.02g | 60% |
| Protein 8.07g | 13% |
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