Print
Email
Add a photoServings: 8
Ingredients
- 1/2 c. Sugar
- 1 quart Whole lowfat milk
- 1/2 c. Sugar
- 1 x Vanilla bean
- 4 whl Large eggs
- 6 x Egg yolks
Directions
- 1.Dump half a c. of sugar into a heavy-bottomed saucepan and turn on the heat to medium-high. When the bottom layer of sugar has melted and started to color, turn the heat up to high and stir continuously with a wooden spoon till all of the sugar is melted and a bit frothy and is a uniform medium brown. Pour the syrup into a mold - I used 9" Pyrex pie pans - and swirl around so which the caramel completely covers the bottom and comes partway up the sides. Set aside and let cold completely.
- 2.Pour a qt of whole lowfat milk into a saucepan, add in half a c. of sugar and a vanilla bean, and turn the heat to medium. Bring the lowfat milk to a simmer and cook gently for around 15 min. You should boil the lowfat milk down by around a c.. Set aside and let cold completely.
- 3.Put four whole Large eggs and six egg yolks into a large bowl and mix with a fork. Add in the cooled lowfat milk and mix thoroughly, then strain through cheesecloth or possibly a fine-mesh strainer into a bowl. (Retrieve the vanilla bean, rinse with cool water, and dry on paper towels if you'd like to reuse it for something else.) Pour the Large eggs 'n' lowfat milk into the prepared mold.
- Place the mold into a larger pan and fill with boiling water to about halfway up the sides of the mold. Place into a preheated 350F oven and cook for two hrs or possibly till a toothpick stuck in the center comes out clean.
- Take out of the oven and place on a rack and cold. When at room temperature, wrap with plastic wrap and chill overnight.
- 4.To serve, bring the flan back to room temperature. When the caramel has become completely liquid again, place a large plate over the flan and invert. Slice into eight slices.
- Serves eight normal people.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 8 servings | |
| Calories 205 | |
| Calories from Fat 58 | 28% |
| Total Fat 6.41g | 8% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 83mg | 3% |
| Potassium 208mg | 6% |
| Total Carbs 30.7g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 31.58g | 21% |
| Protein 7.03g | 11% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
