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Lowfat Flan

  • Prep 25 min
  • Total 4 hr 25 min
  • Ingredients 7
  • Servings 8

Ingredients

1
cup sugar
1 3/4
cups fat-free (skim) milk
1
cup fat-free egg product, thawed
1/4
teaspoon salt
1
teaspoon vanilla
1
teaspoon grated orange peel
1
cup raspberries, blackberries, blueberries or sliced strawberries
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
160mg
5%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
5%
Sugars
29g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 325°F. In 10-inch nonstick skillet, heat 1/2 cup of the sugar over medium heat 7 to 10 minutes, stirring frequently, until sugar has melted and turned a light caramel color. Immediately pour mixture into 8-inch round cake pan (CAUTION: mixture will be very hot); rotate to coat bottom of pan. Place on cooling rack.
  • 2 In large bowl, mix milk, egg product, remaining 1/2 cup sugar, salt, vanilla and orange peel until well blended. Pour custard mixture into sugar-coated pan; place in 13x9-inch pan. Pour very hot water into outside pan to within 1/2 inch of top of round cake pan.
  • 3 Bake 50 to 60 minutes or until knife inserted in center comes out clean. Remove custard pan from pan of water. Cover; refrigerate 3 hours or overnight until thoroughly chilled. To unmold, run knife around edge of custard to loosen; invert onto serving platter. Garnish with berries.

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