*  Exported from  MasterCook  *

                     Low Fat Caramel Custard (Flan)

Recipe By     : Clebert@aol.com
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Kitmail17
                Healthwise

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      qt            Water -- boiling
     3/4  c             Sugar -- carmelized
   3      c             Skim milk
   2                    Lemons -- zest of
   3                    Eggs -OR-
   4                    Egg beaters egg substitute
     1/2  c             Sugar
     1/4  ts            Salt
   2      tb            Pure vanilla extract -OR-
   1                    Vanilla bean

Pre-heat oven to 350°F.

Place water on heat.

Prepare bain mare' (water bath)-put 8 pyrex custard cups (or use
coffee mugs) in a 3" deep roasting pan. Cover the bottom of the pan
with cold water.

Place the lemon zest and skim milk in a saucepan, heat to scalding.

Put 3/4 c sugar in saucepan on high heat. Stir constantly until all
the sugar melts and carmelizes. Exercise care with the molten sugar,
it is very hot and can cause severe burns. If the sugar smells burnt,
try again.

As soon as the sugar is molten and carmelized, pour about 2 tb of the
solution in the bottom of each of the custard cups and allow it to
solidify. Beat the three eggs, 1/2 c sugar, and 1/4 ts salt together
and strain the scalded milk into it (to remove the lemon zest).

Mix the egg and milk mixture well, add the vanilla and fill the cups
to within 1/4" of the top. (The custard mixture should be about 3/4
to 1" deep in the cups.).

Place the pan with the cups in the pre-heated oven, pour enough water
into the pan to come up to 1/4" of the top of the custards, and bake
for 45 minutes or until the custard firms up and starts to brown on
top. Do not overcook or the custard will have a grainy texture.
Instead of its intended creamy, heavenly smoothness. (Ann's note:
When a knife inserted in the center of a cup comes out clean, it's
done.)

Remove from oven and the water bath, and cool to room temperature.
Place in the fridge until cold.

To serve, cut around the top of the custard and turn upside down onto
a small plate. Cover with the luscious carmel sauce in the bottom of
the cup and add a dash of freshly ground nutmeg if desired. Garnish
with a small fresh mint leaf.

Copyright 1994 Charles C. Leblanc

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Notes: Per serving: 163 calories, 0.2 g fat, 9% of cal from fat,
2 mg cholesterol