Flan (5) Collection
Gladys Dinletir
Joan's Holiday Low Fat Flans
Lime Flan with Caramelized Pineapple
Orange-Caramel Flan
Persimmon Flan
Flan De Queso
Cooking Light
The addition of cream cheese gives this flan a firm texture similar to
creamy cheesecake.
3/4 cup packed brown sugar
2 tablespoons water
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract
4 large egg whites
3 large eggs
1 (8-ounce) block 1/3-less-fat cream cheese
2 cups 1% low-fat milk
2/3 cup fat-free sweetened condensed milk
1 (5-ounce) can evaporated fat-free milk
Mint leaves (optional)
Preheat oven to 325`. Combine brown sugar and water in a small, heavy
saucepan over medium-low heat, and cook until sugar dissolves and is
golden (about 5 minutes), stirring frequently. Immediately pour into 2
(8-inch) cake pans, tipping quickly until caramelized sugar coats bottoms
of pans. Combine the granulated sugar and the next 5 ingredients
(granulated sugar through cream cheese) in a food processor or blender,
and process until smooth. Pour into a large bowl. Add milks, stirring
until well-blended. Divide mixture evenly between prepared cake pans.
Place pans in a jelly-roll pan; add hot water to baking pan to a depth of
1 inch. Bake at 325` for 1 hour and 15 minutes or until a knife inserted
in center comes out clean. Remove pans from water. Cover and chill 3
hours. Loosen edges of flan with a knife or rubber spatula. Place a large
plate, upside down, on top of each pan; invert onto plates. Drizzle any
remaining caramelized syrup over flans. Cut each into 8 wedges. Garnish
with mint leaves, if desired. Yield: 16 servings.
Joan's Holiday Low Fat Flans
ros...@pipeline.com New York, USA
1/4 cup sugar
12 oz. canned evaporated skim milk
1/2 cup skim milk
3/4 cup egg substitute
another 1/4 cup sugar
1/2 tsp almond extract
Heat sugar until golden brown and syrupy in a saucepan. Carefully pour
into 6 custard cups to firm up. Combine both milks and heat to scalding
not boiling.. Beat egg substitute with sugar and almond extract. Whisk in
one cup heated milk into egg mixture and then pour back mixture into the
remaining hot milk. Pour custard mixture into the 6 custard cups. Place
cups in a water bath with water coming 1 inch up sides of custard cups.
Bake 325F about 25 minutes or appearing set. Remove, cool and chill at
least 4 hours. Carefully loosen custards with tip of sharp knife and
invert. Surround and serve with fresh fruit. ( sweetened raspberries/sprig
of mint are nice with these). This is so good for being low fat and yet
makes a wonderful holiday dessert
LIME FLAN WITH CARAMELIZED PINEAPPLE
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 3250F. 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.
Chris or Fran Twidt <ctw...@texhoma.net>
Orange-Caramel Flan
Dancer^ <siga...@attcanada.net>
1 tablespoon lemon juice
1/4 cup water
3 cups granulated sugar, divided
1 pound cream cheese, softened
3/4 teaspoon vanilla extract
4 tablespoons honey
8 eggs
1 quart orange juice
Fresh berries, as needed
4 cups orange sections
Toasted sliced almonds, as needed
In a saucepan, combine the lemon juice, water and 2 cups of sugar, bring
to a boil and simmer until the liquid becomes a very pale amber color.
Remove the pan from the heat and distribute the caramel evenly among 12
seven-ounce ramekins (2 tablespoons in each); allow to harden at room
temperature. To prepare the custard, cream the cheese, add the vanilla,
honey and remaining sugar; blend. Add the eggs one at a time, blend and
then incorporate the Florida Orange Juice slowly (to prevent lumps from
forming). Distribute the custard equally among the 12 ramekins (5 ounces
of liquid in each). Place all into a bain marie(s) with 1/2"" of hot water
and bake at 325 degrees for one hour and 10 minutes (until a knife
inserted in the center of the custard comes out clean). Remove the
ramekins from the oven and cool on a rack. When room temperature, place in
refrigerator. Chill until firm.
To serve, run a knife along the inside edge of the ramekin, invert plate
over the ramekin, invert both the plate and ramekin and remove the ramekin.
Garnish each flan with fresh berries, toasted almonds and 1/3 cup of orange
Sections.
Yield: 12 servings.
Persimmon Flan
Cooking Light
Available from October through February, persimmons are shaped like tomatoes
and are orange-red in color. They should be extremely ripe for this recipe,
as they're pur4ed and mixed into the flan mixture.
1-1/2 cups sugar, divided
1/4 cup water
2 ripe persimmons, peeled and quartered (about 10 ounces)
2 tablespoons all-purpose flour
1 (8-ounce) block 1/3-less-fat cream cheese
3 large egg whites
2 large eggs
2 cups 2% reduced-fat milk
1/2 cup pomegranate seeds
24 thin slices peeled ripe persimmon (about 4 persimmons)
Combine 1 cup sugar and water in a small, heavy saucepan over medium-high
heat. Cook until sugar dissolves; stir as needed to dissolve sugar evenly.
Cook 9 minutes or until golden. Immediately pour into a 9-inch round cake
pan, tipping quickly until sugar coats bottom of pan.
Place persimmon quarters in a food processor; process until smooth,
scraping sides of bowl once. Preheat oven to 350.
Combine 1/2 cup sugar and flour. Beat cream cheese at medium speed of a
mixer until smooth. Add flour mixture; beat until well-blended. Add egg
whites and eggs; beat well. Gradually add milk and 1/2 cup persimmon puree;
beat well. Pour batter into prepared cake pan. Place cake pan in a broiler
pan; add hot water to broiler pan to a depth of 1 inch. Bake at 350 for
1-1/2 hours or until a knife inserted in center comes out clean. Remove cake
pan from pan; cool completely on a wire rack. Cover and chill 8 hours.
Loosen edges of flan with a knife or rubber spatula. Place a serving
plate, upside down, on top of pan; invert flan onto plate. Drizzle any
remaining caramelized syrup over flan. Sprinkle with pomegranate seeds;
garnish with persimmon slices. Yield: 10 servings (serving size: 1 wedge).
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