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Caramel Flan
Makes 6 Servings
*1/4 cup water
*1/2 cup superfine sugar
*3 large eggs
*14-oz. can non-fat sweetened condensed milk
*1 1/2 cups low-fat (1%) milk
*1 tbls. vanilla extract
*Fresh raspberries for garnish
0Combine water and sugar in a small heavy-bottomed saucepan. Bring to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until it forms a deep golden caramel (about 10 minutes). Pour into a 1 1/2-quart souffle dish, tilting the dish to coat the bottom and up some of the side of the dish. Let harden in the dish.
1Preheat oven to 325 degrees.
3Separately, whisk together the eggs, condensed milk, skim milk and vanilla until smooth. Strain through a fine sieve into the souffle dish.
4Place souffle dish in a hot water bath that reaches halfway up the side of the dish. Bake flan 1 1/4 hours or until set. Remove souffle dish from water and cool on a rack. Chill, covered, at least 4 hours and up to 1 day.
5When ready to serve, dip souffle dish in a pan of hot water for 5 seconds to loosen the flan. Run a thin knife around the edge of the dish and invert flan onto serving plate.
6Garnish each serving with fresh raspberries.