Ingredientes para Light Vanilla Flan
- 1/2 cup granulated sugar
- 1 cup evaporated skim milk
- 1 cup skim milk
- 1 cup egg substitute
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- Nonstick cooking spray, for greasing
- Hot water, as needed for water bath
- Aluminum foil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Light Vanilla Flan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Light Vanilla Flan
- Preheat oven to 325°F (160°C).
- Generously spray six 6-ounce ramekins or custard cups with cooking spray.
- In a heavy saucepan, combine 1/4 cup granulated sugar over medium heat. Cook, stirring constantly, until the sugar melts and turns a light golden brown caramel. **Caution: Caramel can burn quickly. Watch carefully.**
- Quickly and carefully pour the caramel into the prepared ramekins, swirling to coat the bottom evenly. Set aside.
- In a medium saucepan, combine 2 cups of whole milk (or your chosen milk combination) and heat until small bubbles begin to form around the edges. Do not boil.
- In a separate bowl, whisk together 1 cup egg substitute (or 4 large eggs), 1/4 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon almond extract until well combined.
- Gradually whisk about 1 cup of the hot milk into the egg mixture to temper the eggs. This prevents scrambling.
- Pour the tempered egg mixture into the remaining hot milk, whisking constantly.
- Strain the custard mixture through a fine-mesh sieve into a pitcher for a smoother flan. (Optional, but recommended)
- Pour the custard mixture evenly into the prepared ramekins.
- Place the ramekins in a larger, shallow baking pan.
- Pour enough hot water into the baking pan to come about 1 inch up the sides of the ramekins.
- Carefully cover the baking pan with aluminum foil.
- Bake in the preheated oven for 25-30 minutes, or until a knife inserted near the center comes out clean.
- Remove the ramekins from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flan to set completely.
- To serve, run a thin knife or spatula around the edges of the flan to loosen it.
- Invert onto plates, allowing the caramel to drizzle over the top. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
93g
Fat
1g
Carbs
8g
