Creme Caramel (Flan)

Servings = 6 | Serving size =1 custard

This recipe can be multiplied by 2.

Keeps well for 48 – 72 hours in the mold.

1/4 cup	granulated sugar
1/2 cup	water
1 4 ounce	carton egg substitute
2 large	egg yolks
1/2 cup	Splenda
1 Tbsp	pure vanilla extract
2 cups	1% milk
2 quarts	water

Place the sugar and water in a sauce pan and stir until the sugar dissolves. Slowly heat over high heat until the syrup boils. Allow it to boil until the color begins to brown. Swirl the pan only if the caramel appears to be browning unevenly.

Divide the caramel between 6 ramekins.

Preheat the oven to 325°F.

In a separate bowl whisk together the egg substitute, egg yolks, Splenda and vanilla extract until smooth.

Place the water in a separate sauce pan or tea pot over high heat.

Place the milk in a sauce pan over medium-high heat and bring to a boil whisking frequently.

The moment the milk begins to boil remove it from the heat and slowly drizzle into the egg mixture whisking continuously.

When all of the milk is well blended into the egg mixture ladle the custard into the ramekins. Place the filled ramekins in a shallow roasting pan. Fill the pan with the hot water until it is about half way up the sides of the ramekins.

Place the water bath with the ramekins in the preheated oven and cook for 35 minutes.

Remove the custards from the water bath and allow them to cool. Cover with plastic wrap and chill in the refrigerator for at least 4 hours.

To serve gently run a knife around the outer edge of the caramel. Place a plate upside down on top of the ramekin and invert the flan onto the plate.

Nutrition Facts

Serving size: 1 custard | Servings 6

Calories 125 | Calories from Fat 28

Amount Per Serving (% Daily Value)

Total Fat 3g (5%) | Saturated Fat 1g (6%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 74 mg (24 %) | Sodium 84 mg (3 %)

Total Carbohydrates 17g (6%) | Sugars 12g

Dietary Fiber 0g (0%) | Protein 6g

Vitamin A 6% | Vitamin C 2 % | Calcium 13% | Iron 3%

Vitamin K 0 mcg  | Potassium  219 mg | Magnesium  15 mg