This is a simple flan custard that we have been making for years. The fat and calories have been reduced but, the taste and creaminess of the custard has not been compromised.
Low-Fat Flan CustardServes 6
1-1/3 cups sugar, divided
3/4 cup egg substitute
2- 12 ounce cans evaporated skimmed milk
1 teaspon vanila extract
Place one cup of sugar in a large heavy skillet over medium heat; cook 5 minutes or until sugar dissolves (do not stir). Continue cooking until golden, and then stir well. Pour into a 9-inch round cake pan, tipping quickly until the sugar coats bottom of cake and, set aside.
Combine remaining 1/3 cup sugar, egg substitute, vanilla, and milk; stir well. Pour into prepared cake pan; place in a large shallow pan. Add hot water to pan to a depth of 1-inch. Bake at 350 degrees F. for one hour or until knide inserted near center comes out clean. Remove cake pan from water; let cool one hour on a wire rack. Cover and chill four hours.
To serve, loosen edges of flan wth a knife or rubber spatula. Place a serving plate, upside down, on top of cake pan. Serve.