Classic Mexican Flan
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Classic Mexican Flan May, 2002 Serves 16 / This lighter version of the traditional Mexican custard is decadently rich and easy to make. Keep portions small; a little goes a long way. 1/2 cup sugar 1 can (14 ounces) nonfat sweetened condensed milk 1 cup 1 percent reduced-fat milk 3 whole eggs 1/2 cup egg substitute 1 tablespoon white rum with coconut (optional) 1/2 teaspoon almond extract 1 teaspoon vanilla extract 1. In a small saucepan, melt sugar over moderate heat, stirring frequently, until sugar dissolves into a dark, caramel-colored liquid. Remove from heat and quickly pour into a 4-cup metal ring mold. Using potholders, quickly turn mold to coat bottom and sides with the caramel (caution: mold will become very hot). Cool. 2. Preheat oven to 325º. In a blender, combine condensed milk, reduced-fat milk, eggs, egg substitute and flavorings. Cover and blend until very smooth. Pour mixture 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. Cool, cover and refrigerate for at least 8 hours. 3. Loosen edges of mold with a knife or spatula. Cover mold with an inverted serving platter and turn over. Remove mold. Caramel will fall as a liquid sauce over the custard. Calories 70,Fat 1,Perfat 19,Cholesterol 41,Carbo 9,Protein 4 |
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