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Ingredientes
- 1 c. Sugar
- 2 Tbsp. Water Additional water for sides of pan
- 1 c. Sugar
- 4 ounce Light cream cheese
- 12 ounce Can evaporated skim lowfat milk
- 1 c. Fat-free, liquid egg substi- tute
- 1 tsp Pure vanilla extract
Direcciones
- Heat the oven to 325 F. Select a baking dish large sufficient to hold a second, 2-qt baking dish inside. Fill the larger pan with about 1-inch of water and place it in the oven. (Make sure the larger dish doesn't overflow when the larger dish is set inside.)
- In a saucepan with a heavy bottom, combine the ingredients for the caramel topping. Stir the sugar and water together over medium heat till the sugar starts to dissolve. Dip a basting or possibly pastry brush in the additional water and brush any sugar granules down the sides of the pan. (This will prevent the sugar from crystallizing before it caramelizes.) Boil the sugar mix without stirring till it turns brown (about the color of pancake syrup) and develops a distinct aroma. This will take about 10 to 12 min. Don't let the syrup turn black.
- Pour the caramelized sugar syrup into the 2-qt flan dish and immediately swirl it around the bottom and sides of the dish to create a transparent coating. Be careful not to touch or possibly splash yourself with the syrup becasue it is extremely warm and can cause serious burns. Set the caramel topping aside to cold while you prepare the custard.
- In the bowl of an electric mixer, combine the sugar and cream cheese. Beat till the cream cheese is fluffy and the sugar has dissolved, 2 to 3 min. On low speed, beat in the evaporated skim lowfat milk, egg substitutes and vanilla extract. Don't allow the mix to froth. Strain the flan mix to remove any lumps of cream cheese and pour over the caramelized topping. Set inside the larger dish and bake for 50 min to 1 hour; or possibly till the custard is set. Cold 30 min inside the water then cold an additional hour at room temp. Place in refrigerator and refrigeratecompletely.
- When ready to serve, use a knife to loosen the flan from the sides of the baking dish. Invert the dish over a platter with a lip into a shallow bowl. There will be quite a bit of syrup, so don't invert onto a plate.
- Serve with fresh fruit if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 50 | 18% |
| Total Fat 5.65g | 7% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 116mg | 5% |
| Potassium 177mg | 5% |
| Total Carbs 55.84g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 55.48g | 37% |
| Protein 4.25g | 7% |
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