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Ingredients
- 2 c. sugar
- 1/2 c. water
- 1 teaspoon vanilla
- 1 quart. lowfat milk
- 8 lg. large eggs
- Healthy pinch of salt
Directions
- In a heavy saucepan over moderate heat stir together 1 cup of the sugar and 1/2 cup water till sugar dissolves; continue cooking over moderate heat, without stirring, till golden. Pour syrup into round 10 x 2 inch cake pan (from a 3 to 4 tier cake set); tilt to coat bottom and sides; let cool for 30 min. Heat lowfat milk till lukewarm. In large bowl beat together till blended large eggs, remaining 1 cup sugar, vanilla, salt and 1 cup of lukewarm lowfat milk; add in remaining lukewarm lowfat milk and beat to blend. Strain into prepared pan.Place in round 12 x 2 inch pan from tiered set; add in sufficient tap water to pan to come up about as high as custard mix. Bake in preheated 350 degree oven till knife inserted near center comes out clean, about 50 min. Cool. Cover with wrap and refrigerate. Place large shallow serving dish upside down over flan; invert, remove pan. There will be a generous amount of caramel syrup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 8 servings | |
| Calories 317 | |
| Calories from Fat 54 | 17% |
| Total Fat 6.08g | 8% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 123mg | 5% |
| Potassium 251mg | 7% |
| Total Carbs 56.52g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 56.74g | 38% |
| Protein 10.31g | 16% |
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