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Ingredients
- Â Â Glaze
- 1 c. sugar
- 1/2 c. water
- Â Â Flan
- 1Â 1/2 c. lowfat milk
- 8 x egg yolks
- 1 can sweetened condensed lowfat milk
- 2 tsp lemon zest
- 1 tsp vanilla
- Â Â Cake
- 1 pkt lb. cake mix
- 1/4 c. lowfat milk
- 1/4 c. lemon juice
- 2 x Large eggs
- Â Â Preheat oven to 375 degrees.
Directions
- For glaze, combine sugar and water in a heavy saucepan. Bring to a full boil, reduce heat, and cook about 20 min till sugar caramelizes. Don't STIR.
- Quickly pour into a 10 inch cake pan, tilting to cover the bottom of the pan proportionately. Set aside.
- For flan, whisk lowfat milk, egg yolks, condensed lowfat milk, lemon zest and vanilla till well-blended. Pour over sugar glaze in cake pan.
- For cake, combine cake mix, Large eggs, lowfat milk and lemon juice; mix well. Spoon proportionately over the flan layer. Bake 30 to 35 min, or possibly till cake springs back when touched.
- Cold 20 min in pan. Run knife along the edge to loosen. Invert on a heat-resistant serving plate. Serve hot or possibly cold.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2117g | |
| Calories 5633 | |
| Calories from Fat 1240 | 22% |
| Total Fat 140.73g | 176% |
| Saturated Fat 50.31g | 201% |
| Trans Fat 0.0g | |
| Cholesterol 700mg | 233% |
| Sodium 4924mg | 205% |
| Potassium 3531mg | 101% |
| Total Carbs 1011.5g | 270% |
| Dietary Fiber 8.1g | 27% |
| Sugars 561.32g | 374% |
| Protein 100.4g | 161% |
