Esta es una exhibición prevé de cómo se va ver la receta de 'Classic Mexican Flan' imprimido.

Receta Classic Mexican Flan
by Global Cookbook

Classic Mexican Flan
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1/2 c. sugar
  • 1 can (14 ounces) nonfat sweetened condensed lowfat milk
  • 1 c. 1 percent reduced-fat lowfat milk
  • 3 whl Large eggs
  • 1/2 c. egg substitute
  • 1 Tbsp. white rum with coconut (optional)
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract

Direcciones

  1. In a small saucepan, heat sugar over moderate heat, stirring frequently, till sugar dissolves into a dark, caramel-colored liquid. Remove from heat and quickly pour into a 4-c. metal ring mold. Using potholders, quickly turn mold to coat bottom and sides with the caramel (caution: mold will become very warm). Cold.
  2. Preheat oven to 325. In a blender, combine condensed lowfat milk, reduced-fat lowfat milk, Large eggs, egg substitute and flavorings. Cover and blend till very smooth. Pour mix into mold; put mold in a larger pan filled with water to a depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cold, cover and chill for at least 8 hrs.
  3. Loosen edges of mold with a knife or possibly spatula. Cover mold with an inverted serving platter and turn over. Remove mold. Caramel will fall as a liquid sauce over the custard.
  4. This lighter version of the traditional Mexican custard is decadently rich and easy to make. Keep portions small; a little goes a long way.