Individual Caramel Flans

By HeatherS

Ingredients

• Cooking spray
• 3/4 cup sugar, divided
• 1 (12-ounce) can evaporated skim milk
• 1/2 cup skim milk
• 3/4 cup egg substitute
• 1/8 teaspoon salt
• 1/2 teaspoon almond extract
• 2 cups assorted fresh fruit

Details

Servings 6

Preparation

Step 1

Place 1/2 cup sugar in a small heavy saucepan over medium heat; cook until sugar dissolves, stirring constantly. Continue cooking an additional 5 minutes or until golden, stirring frequently. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups, and set aside.

Preheat oven to 325°.

Combine milks in a medium saucepan, and cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.

Combine egg substitute, remaining 1/4 cup sugar, salt, and almond extract in a medium bowl; stir well with a whisk. Gradually stir about 1 cup hot milk into egg mixture; add to remaining hot milk, stirring constantly. Pour mixture evenly into custard cups; cover each cup with foil. Place cups in a shallow pan; pour hot water into pan to a depth of 1 inch. Bake at 325° for 40 minutes or until a knife inserted near center comes out clean. Remove cups from water; let cool slightly. Cover surface of custard with plastic wrap, and chill at least 8 hours.

Loosen edges of custard with a knife or rubber spatula; invert onto individual plates. Arrange 1/3 cup assorted fresh fruit around each flan.

Yield: 6 servings.

Points: 5

Exchanges: V2 Lean Meat, V2 Sk Milk, 2 Starch Per serving: CAL 228 (15% from fat); PRO 8.9g; FAT 3.7g (sat 0.7g); CARB 41g; FIB 1.3g; CHOL 3mg; IRON 0.9mg; SOD 189mg; CALC 224mg