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Low-Fat Flan

Low Fat Flan

BETTER-FOR-YOU DESSERT The Low Fat Flan from Stop and Smell the Rosemary is delicious and swaps heavier creams and whole eggs for skim milk and egg whites. (Photo courtesy of the Junior League of Houston)

From Stop and Smell the Rosemary

Ingredients: 

½ cup sugar
¼ cup water
2 large eggs
3 large egg whites
1 can (14 ounces) low-fat sweetened condensed milk
1½ cups skim milk
1 Tablespoon vanilla extract

Recipe directions: 

Preheat oven to 325 degrees. Combine sugar and water in a small saucepan. Bring to a simmer over low heat, stirring occasionally. Increase heat to medium-high and cook, without stirring, until syrup turns to a deep amber color, 5 to 8 minutes. Immediately pour syrup into a 1½- to 2- quart soufflé dish or 6 individual Pyrex custard cups. Tilt dish to coat with syrup. Whisk eggs and egg whites in a large bowl.  Blend in sweetened condensed milk, skim milk and vanilla. Pour egg mixture through a strainer into syrup-coated dish. Bake in a hot water bath 60 to 70 minutes. Cool to room temperature. Refrigerate at least 4 hours or overnight. Invert soufflé onto a platter. Serve immediately. Serves 6.

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