This caramel-topped custard, a popular Spanish dessert, makes a delicious ending to any meal.
Recipe from Better Homes and Gardens
1/4 cup sugar
1 cup fat-free milk
1 cup evaporated fat-free milk or fat-free milk
1/4 cup sugar
1 teaspoon vanilla
A dash of salt
Edible flowers, such as dianthus, pansies, or violets (optional)
In a mixing bowl beat eggs. Stir in skim milk, evaporated skim milk, 1/4 cup sugar, the vanilla, and salt. Pour into sugar-coated pan.
Set the round pan in a large baking pan set on an oven rack. Pour hot water into the large baking pan around the round pan to a depth of 1 inch.
Bake, uncovered, in a 325 degree F oven about 30 minutes or until a knife inserted near the center of the custard comes out clean. Carefully remove from pan of water. Cool in pan on a wire rack for 30 minutes. Cover flan and refrigerate 4 to 8 hours or until thoroughly chilled.
Loosen flan from side of pan. Carefully invert onto a serving plate. Cut into wedges. If desired, garnish with edible flowers. Makes 8 servings.
Make Ahead Tip
Up to 24 hours ahead prepare flan, cover, and refrigerate.
Per Serving: cal. (kcal) 121, Fat, total (g) 3, chol. (mg) 108, sat. fat (g) 1, carb. (g) 17, pro. (g) 7, vit. A (RE) 103, vit. C (mg) 1, sodium (mg) 102, calcium (mg) 141, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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