Flan and me. We go way back.
I grew up eating flan—but the kind in a box that you add milk to.
But now it was time to make the real deal:
This flan was seriously good. There was a commotion in my house when we were down to the last one.
And the toddler won.
Of course, I always end up doing something ditzy when I bake (unplanned, of course).
I forgot to spray the cups, so some of the sugar got stuck to them and there’s not that much on the flan itself.
But that’s ok, it was still delicious.
And it gives me an excuse to make it again. Plus, I want to make it even lower fat next time.
Of course, you probably won’t see the improved sugar-on-the-flan, or lower-fat-flan pictures, because how weird would it be if I kept posting pictures of flan over and over?
Flan (adapted from Cooking Light)
- 1/3 Cup sugar
- 3 Tablespoons water
Combine sugar and water in small saucepan over medium-high heat (it will boil).
Stir frequently until sugar dissolves. Continue cooking until golden (about 4 minutes).
Coat custard cups with cooking spray, and then pour caramel sugar into them– tilting until the sugar coats the bottom.
- 3 large eggs
- 1 large egg white
- 2 Cups skim milk (the original calls for 2%- it’s up to you)
- 1 Tablespoon vanilla extract
- 2/3 Cup sugar
- 1/8 teaspoon salt
Beat eggs and egg white with a whisk.
Stir in vanilla, sugar, and salt.
Divide among custard cups.
Place cups in a 13×9 inch baking pan and add 1 inch of hot water to pan.
Bake at 325 degrees for 45 minutes or until knife inserted in the middle comes out clean.
Remove from pan, cover, and chill for 4 hours.