Creamy Flan Recipe
Creamy Flan Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Flan has always been a hit with my family and friends so I downsized it to be just enough for two. It is so delicious and creamy!—Amanda Pettit, Logan, Ohio
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + chilling

Ingredients

  • 5 tablespoons sugar, divided
  • 1 cup milk
  • 1/3 cup egg substitute
  • 1-1/2 teaspoons vanilla extract

Directions

In a small skillet over medium-low heat, cook 3 tablespoons sugar until melted, about 5 minutes. Do not stir. Reduce heat to low; cook for 5 minutes or until syrup is golden brown, stirring occasionally. Quickly pour into two ungreased 6-ounce custard cups or ramekins, tilting to coat bottom of dish. Let stand for 10 minutes.
In a small saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a small bowl, whisk egg substitute and remaining sugar. Stir half of the warm milk into egg mixture; return all to pan and mix well. Add vanilla. Slowly pour into prepared dishes.
Place dishes in a baking pan. Fill pan with boiling water to a depth of 3/4 in. Bake at 325° for 25-30 minutes or until center is just set (mixture will jiggle). Remove to a wire rack; cool for 1 hour. Refrigerate for at least 1 hour.
Run a knife around edge and invert each dish onto a small rimmed serving dish. Refrigerate leftovers. Yield: 2 servings.
Originally published as Creamy Flan in Reminisce Extra May 2009, p53

Nutritional Facts

1 each: 221 calories, 4g fat (2g saturated fat), 12mg cholesterol, 132mg sodium, 38g carbohydrate (38g sugars, 0 fiber), 8g protein.

  • 5 tablespoons sugar, divided
  • 1 cup milk
  • 1/3 cup egg substitute
  • 1-1/2 teaspoons vanilla extract
  1. In a small skillet over medium-low heat, cook 3 tablespoons sugar until melted, about 5 minutes. Do not stir. Reduce heat to low; cook for 5 minutes or until syrup is golden brown, stirring occasionally. Quickly pour into two ungreased 6-ounce custard cups or ramekins, tilting to coat bottom of dish. Let stand for 10 minutes.
  2. In a small saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a small bowl, whisk egg substitute and remaining sugar. Stir half of the warm milk into egg mixture; return all to pan and mix well. Add vanilla. Slowly pour into prepared dishes.
  3. Place dishes in a baking pan. Fill pan with boiling water to a depth of 3/4 in. Bake at 325° for 25-30 minutes or until center is just set (mixture will jiggle). Remove to a wire rack; cool for 1 hour. Refrigerate for at least 1 hour.
  4. Run a knife around edge and invert each dish onto a small rimmed serving dish. Refrigerate leftovers. Yield: 2 servings.
Originally published as Creamy Flan in Reminisce Extra May 2009, p53

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