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Recipe Name: Low-fat Flan Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

1/2 Cup(s) Granulated Sugar
1/4 Cup(s) Water
2 Eggs
3 Egg whites
14 Ounce(s) Can NON-FAT sweetened
Condensed milk
1 1/2 Cup(s) Skim milk
1 Tablespoon(s) Real vanilla extract
310 ories per serving 11 gr. protein 2 gr. fat, 1 gr. saturated
Preheat oven to 325 F.In a small saucepan, combine sugar with 1/4 c.
water. Bring to a simmerover low heat while stirring slowly. Increase
heat to medium-high andcontinue cooking without stirring, until the
syrup turns a deep ambercolor, do not allow too darken too much or the
syrup will taste burned!Swirl the pan if the syrup is coloring
unevenly. Immediately pour thesyrup into a 1 1/2 qt. souffle dish or
casserole and carefully tilt thedish so that the caramel syrup coats
halfway up the side of the dish aswell as the bottom.In a large bowl,
whisk together eggs and egg whites. Add condensed milk,skim milk and
vanilla, blending well.Pour the mixture through a fine strainer into
the caramel-coated dish.Set the dish uin a larger shallow pan, such as
a roasting pan. Pourenough hot water into the larger pan so it comes
halfway up the side ofthe custard dish.Bake for 60-70 minutes, or until
the custard is set around the edges butstill wobbly in the
center.Remove the dish carefully from it's water bath to a rack to cool
to roomtemperature. Then cover with =plastic= wrap (not foil) and
refrigeratefor at least 4 hours or overnight.To serve: Loosen flan
around the edges with a knife or spatula, invertthe flan onto a serving
plate.fat) 61 grms carbohydrate 148 mg sodium 80 mg cholesterolFrom
the recipe files of suzy@bestweb.netPosted to MM-Recipes Digest V4 #221
by Suzy <> on Aug21, 1997

Nutrition (calculated from recipe ingredients)
Calories: 189
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 65.9mg
Sodium: 130.8mg
Potassium: 370.1mg
Carbohydrates: 33g
Fiber: 1.3g
Sugar: 28.3g
Protein: 8.9g

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