Ingredients:
1 cup sugar
1-12 oz can evaporated skim
milk
1 2-inch stick cinnamon
2 egg whites
½ cup frozen cholesterol-free
egg substitute, defrosted
1 teaspoon vanilla
Instructions:
One round or rectangular
2-quart baking dish is necessary. Preheat oven to 350 degrees. Pour a small
amount of water into a 6-inch cast iron or other heavy skillet. Pour out
the water, leaving surface slightly damp.
Add ½ cup sugar to
skillet. Cook over medium heat, stirring occasionally, until sugar begins
to melt. When sugar starts to melt, stir constantly until caramel color.
Immediately pour caramelized
sugar into baking dish and rotate dish on edge to coat sides evenly to
within 1 inch of top edge. Set aside.
Pour evaporated skim milk
into small saucepan. Add cinnamon. Heat over medium heat until small bubbles
form at edge of pan. Remove from heat. In a medium bowl, beat egg whites
and cholesterol-free egg substitute until foamy.
Stir in remaining ½
cup sugar and vanilla and continue mixing until sugar is dissolved. Remove
cinnamon from milk.
Add milk to sugar mixture
and stir well. Pour into prepared baking dish. Place in another pan and
add 1 inch hot water. Bake for 1 hour and 10 minutes or until knife blade
inserted between center and side of baking dish comes out clean.
Cool on wire rack until room
temperature. To remove from baking dish, place serving plate on top and
invert baking dish. Flan should come out easily.
Serves: 6
Nutrition Facts:
Serving: 1/2 cup
Calories 194 g
Fat 1 g,
Cholesterol 5 mg,
Sodium 114 mg
Carbohydrates 40 g
Courtesy Of: phs.org
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