Low-fat caramel custard (flan)

8 Servings

Ingredients

Quantity Ingredient
3 quarts Boiling water
¾ cup Sugar carmelized
3 cups Skim milk
2 Lemons; zest of
1 pack Egg substitute (4-egg Egg Beaters) -or-
3 Eggs
½ cup Sugar
¼ teaspoon Salt
2 tablespoons Pure vanilla extract -or-
1 Vanilla bean

Directions

From: Bobb1744@...

Date: Sun, 21 Apr 1996 22:13:52 -0400 Recipe By: Clebert@...

1- PRE-HEAT OVEN TO 350F.

2- PLACE WATER ON HEAT

3- PREPARE BAIN MARE' (WATER BATH)-PUT 8 PYREX CUSTARD CUPS (OR USE COFFEE MUGS) IN A 3 IN DEEP ROASTING PAN. COVER THE BOTTOM OF THE PAN WITH COLD WATER.

4- PLACE THE LEMON ZEST AND SKIM MILK IN A SAUCEPAN, HEAT TO SCALDING.

5- PUT ¾ cups SUGAR IN SAUCEPAN ON HIGH HEAT. STIR CONSTANTLY UNTIL ALL THE SUGAR MELTS AND CARMELIZES. --- EXERCISE CARE WITH THE MOLTEN SUGAR,IT IS VERY HOT AND CAN CAUSE SEVERE BURNS. IF THE SUGAR SMELLS BURNT, TRY AGAIN.

6- AS SOON AS THE SUGAR IS MOLTEN AND CARMELIZED, POUR ABOUT TWO Tbsp OF THE SOLUTION IN THE BOTTOM OF EACH OF THE CUSTARD CUPS AND ALLOW IT TO SOLIDIFY.- BEAT THE THREE EGGS, ½ cups SUGAR AND ¼ Tsp SALT TOGETHER AND STRAIN THE SCALDED MILK INTO IT (TO REMOVE THE LEMON ZEST).

7- MIX THE EGG AND MILK MIXTURE WELL, ADD THE VANILLA AND FILL THE CUPS TO WITHIN ¼ IN OF THE TOP. (THE CUSTARD MIXTURE SHOULD BE ABOUT ¾ TO 1 IN DEEP IN THE CUPS.).

8- PLACE THE PAN WITH THE CUPS IN THE PRE-HEATED OVEN, POUR ENOUGH WATER INTO THE PAN TO COME UP TO ¼ IN OF THE TOP OF THE CUSTARDS, AND BAKE FOR 45 MINUTES OR UNTIL THE CUSTARD FIRMS UP AND STARTS TO BROWN ON TOP. --- DO NOT OVERCOOK OR THE CUSTARD WILL HAVE A GRAINY TEXTURE. INSTEAD OF ITS INTENDED CREAMY, HEAVENLY SMOOTHNESS. (Ann's Note: when a knife inserted in the center of a cup comes out clean, it's done) 9- REMOVE FROM OVEN AND THE WATER BATH, AND COOL TO ROOM TEMP. PLACE IN THE FRIDGE UNTIL COLD.

10-TO SERVE, CUT AROUND THE TOP OF THE CUSTARD AND TURN UPSIDE DOWN ONTO A SMALL PLATE. COVER WITH THE LUSCIOUS CARMEL SAUCE IN THE BOTTOM OF THE CUP AND ADD A DASH OF FRESHLY GROUND NUTMEG IF DESIRED. GARNISH WITH A SMALL FRESH MINT LEAF. COPYRIGHT 1994 CHARLES C. LEBLANC NOTES : Per serving: 163 calories, ⅕ gr. fat, 9% of calories from fat, 2 mg. cholesterol

MC-RECIPE@...

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