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Light
Lemon Flan
A lighter
version of flan made with fat-free sweetened condensed milk, eggs, egg
substitute and fresh lemon.
Recipe by
Steven Raichlen, Cookbook
Author
Serves: 6
I N
G R E D I E N T S
1 1/2 cups sugar
1 14-ounce can fat free sweetened condensed milk
1 cup skim milk
2 eggs, lightly beaten with a fork
3/4 cup egg substitute or 6 egg whites
2 teaspoons
Mexican vanilla
extract
2 teaspoons grated, fresh lemon zest
1/2 teaspoon ground cinnamon
a pinch of salt
6, 6-ounce ramekins or custard cups
I N
S T R U C T I O N S
Preheat the oven to 350°F.
Bring 1 quart of water to a boil.
Place the sugar in a heavy saucepan with 1/4 cup water. Cover the pan
and cook over high heat for 2 minutes. Uncover the pan, reduce the heat
to medium, and continue cooking the sugar for 5 minutes, or until
caramelized (a dark golden brown). Do not stir.
Pour the caramel into the ramekins, rotating each to coat the bottom and
sides with molten sugar. Take care not to burn yourself. (It's a good
idea to wear oven mitts to protect your hands and arms. Caramel gives a
terrible burn.) Breathe a sigh of relief, the hard part is over. Let the
caramel cool until hard.
In a mixing bowl, whisk together the condensed milk, skim milk, eggs,
egg substitute, vanilla, lemon, cinnamon and salt. Ladle this mixture
into the ramekins. Set the ramekins in a roasting pan and pour 1/2-inch
boiling water around them. Place the flans in the oven. Bake until set,
30 to 40 minutes. (To test for doneness, tap the side of one of the
ramekins. The mixture should jiggle, not ripple.) Transfer the flans to
a rack to cool, then refrigerate for at least 4 hours, preferably
overnight.
To unmold, run the tip of a paring knife around the inside edge of each
flan. Place a plate over the ramekin, invert, and shake until the flan
slips loose. Spoon any caramel left in the ramekin around the flan.
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