This wonderful delicacy, which is of Spanish origin, has less fat. My family did not detect a difference between this version and the fatty original when I cooked it. Well said!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 – 9-inch round |
Ingredients
- ¾ cup white sugar
- 2 egg yolks
- 6 egg whites
- 1 ¾ cups water
- 1 (14 ounce) can low-fat sweetened condensed milk
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
- In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
- To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.
Reviews
it was easy to make and my class loved it
Awesome recipe and easy to make.
This is creamy and smooth and a little lighter than other flans. I used eight ramekins for ease in serving and it worked out perfectly.
I made this..followed the instructions completely and it was a miserable failure. I’m not sure what I did wrong. It was over cooked and mealy tasting. I backed it in a ceramic dish..was this the issue.
Great recipe! Comes out amazing every time! I highly recommend it. Once you’ve mastered the challenge of making the caramel (without burning it), all else is a breeze.
I cut this recipe in half and it made 4 perfectly sized individual ramekins which baked a little longer than 30 minutes. It was almost perfect, except for some reason I couldn’t get my sugar to turn brown. The first time, I used a double boiler and I waited and stirred so long that it crystallized. The second time I tried I used a small saucepan on med-low and I couldn’t even get it to melt even though the pan was perfectly warm! I added a little water and a touch of vanilla and it melted instantly (this is supposedly called a “wet caramel”), but it never did turn that caramel color even when I waited. I eventually just gave up to prevent crystallization and poured the melted sugar into the ramekins, which were already set up in the baking dish with hot water. Imagine my surprise when, after the cooking and cooling process, the sugar had not hardened into candy (as I have had happen before) but was essentially a clear caramel. The taste was great even if the presentation wasn’t. I consider myself a good cook but for some reason, caramel gets me! If you’re like me–Don’t give up!
This is an easy recipe. I was a little scared to do it because of the reviews about the sugar, but it turned out really good according to my daughter and friends. I did not taste it because I don’t like like custurds, but I wanted to try it because my friends like it, so it will be a staple when I do Mexican meals. I could not find the low fat condensed milk so I used the regular. I was amazed at how easy it was to do caramel. I have never done anything like that before. Thanks for a great easy recipe!
I have made several flan in the past and this is an exceptional low-fat version. I would definately make it again. Thanks for sharing.
This is so easy! I had no idea how simple it was to make delicious flan, but now that I know, I will be making this over and over!
I had to bake this flan for approximately 1 hour and twenty minutes. The idea of omitting the water sounded good. It tasted okay, but maybe I will have better luck next time without the water.
I surrounded the finished product with pomegranate and covered it with fresh fruit — it was delicious and went over really well at a party. Thanks for the recipe!
i have made this so many times and it is perfect every time. love it.
I only had regular condensed milk and it still came out good. Texture was smooth and silky and tasted like a professional flan from outside. Couldn’t eat more than a slice though because it was so sweet. This isn’t necessarily a fault of the recipe however because flan is just naturally very sweet for a dessert. For personal preference you might want to lower the sugar or caramel.
It was very good for being low fat.
This recipe was easy to make and turned out really good. Very nice flavor. I made it for some friends and they all enjoyed it! I did use 2 tsp of vanilla. (The only vanilla I keep in my kitchen is double strength.)Thank you Mogirimi!
I made quite a few modifications to this recipe. I used regular sweetened condensed milk and used five whole eggs; next time I will use only four as the mixture was slightly overflowing. As per another reviewer’s suggestion, I added some grated nutmeg and 1/4 cup orange liqueur (blue-label Grand Marnier; it would have been good to added in some orange zest. My guests found the sauce a little watery, and suggested I add some butter to the sugar while I melt it to get a nice and thick caramel consistency. My first time making flan, and it didn’t crack in half! This is a good recipe, and I will continue to play around with it. EDIT(o6/21/o9): Adding butter to the sugar while melting may add more calories, but improves the taste and consistency of the caramel topping.
My first time making flan and it turned out pretty yummy. It was very delicate and I actually ended up “cracking” my flan a little bit when I was trying to remove it. But still, the taste was light and still sweet.
This was relatively easy to make for a fancy dessert and a really big hit! I’ll make for my family (I made for a dinner club) sometime and I think they’ll really like it!
Soooooo easy to make, and so yummy!!!
Easy and tastes delicious! The recipe was enough to fill 8 ramekins. I put the ramekins in a rectangular Pyrex baking dish and fill it halfway up the ramekin with hot water. Baked approx. for 30 minutes.
Tasty flan, really excellent for low-fat, but it didn’t blow my mind. Tried almond extract instead of vanilla which was interesting, but I think I’ll stick with vanilla next time.