lime flan with caramelized pineapple
Zaphod & Trillian
From: "Chris or Fran Twidt" <ctw...@texhoma.net>
Date: Wed, 17 May 2000 17:55:33 -0500
This silky-smooth dessert has only two grams of fat per serving. Just be
sure to mix the ingredients according to the recipe instructions and not
to
overbake the custard, or it will lose its luxurious texture.
For flan
1/4 cup fresh lime juice
2/3 cup sugar
1/4 cup water
3/4 cup reduced-fat (2%) milk
2 teaspoons cornstarch
1 cup canned fat-free sweetened condensed milk
1 teaspoon minced lime peel
1 vanilla bean, split lengthwise
1 1/4 cups egg substitute*
For pineapple
Nonstick vegetable oil spray
1/2 pineapple (about 1 1/2 pounds), peeled, cored, cut lengthwise into
16
slices
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
*A liquid product usually made of egg whites, food starch, corn oil and
skim
milk powder; available in the refrigerated dairy section at most
supermarkets.
Make flan:
Position rack in center of oven and preheat to 325°F. Place
9-inch-diameter
cake pan with 1 1/2-inch-high sides in oven. Bring lime juice to simmer
in
small saucepan. Remove from heat; cool.
Stir sugar and 1/4 cup water in heavy small saucepan over medium heat
until
sugar dissolves. Increase heat and boil without stirring until deep
amber
color, occasionally brushing down sides of pan with wet pastry brush and
swirling pan, about 6 minutes. Pour hot caramel into hot cake pan; using
oven mitts, tilt cake pan to coat bottom evenly. Set aside.
Stir reduced-fat milk and cornstarch in 1-cup glass measuring cup to
blend.
Combine condensed milk, lime peel and lime juice in large bowl. Scrape
in
seeds from vanilla bean. Stir to blend. Stir in egg substitute, then
cornstarch mixture. Pour custard over caramel in pan. Place cake pan in
large roasting pan. Add enough hot water to roasting pan to come halfway
up
sides of cake pan. Cover roasting pan with foil.
Bake custard until set around edges and center 4 inches still moves when
pan
is gently shaken, about 50 minutes (do not overbake or custard will
curdle).
Transfer cake pan to rack and let flan cool. Cover and refrigerate flan
overnight.
Make pineapple:
Spray large nonstick skillet with nonstick spray. Place skillet over
high
heat. Add 8 pineapple slices to skillet and cook until golden brown,
about 2
minutes per side. Drizzle 1 tablespoon lime juice over pineapple. Using
spatula, transfer pineapple to plate. Wipe out skillet, then spray with
more
nonstick spray. Repeat with remaining 8 pineapple slices and 1
tablespoon
lime juice. Cut pineapple slices diagonally in half. Sprinkle with
chopped
mint.
Run small knife around cake pan sides to loosen flan. Invert flan onto
platter. Cut into wedges; serve with pineapple.
--
Cooking -the gentlest art