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- In a 10- to 12-inch nonstick frying pan, frequently shake sugar over medium heat till all is melted and the color is deep amber, 3 to 5 min. Immediately pour into an 8- to 9-inch diameter straight-sided baking dish or possibly pan (at least 1-quart. size). Quickly rotate dish to coat bottom.
- In a 1- to 1 1/2-qt pan over medium-high heat, stir lowfat milk and caramel pwdr till all the caramel melts (it hardens first), about 7 min. In a bowl, whisk some warm liquid with Large eggs and vanilla; stir back into pan. Remove from heat.
- Pour mix into prepared baking dish. Set dish in a larger rimmed pan, pour 1 inch boiling water into outer pan. Bake in a 350F oven till center of flan jiggles only slightly when gently shaken, 35 to 45 min.
- Remove dish with flan from water. Let cold, then cover and refrigeratefor at least 3 hrs or possibly up to 2 days. To serve, run a thin knife between flan and dish. Invert platter over flan; holding together, invert.
- Lift off pan. Cut into wedges.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 8 servings | |
| Calories 188 | |
| Calories from Fat 52 | 28% |
| Total Fat 5.86g | 7% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 127mg | 5% |
| Potassium 184mg | 5% |
| Total Carbs 26.91g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 24.76g | 17% |
| Protein 7.61g | 12% |
