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This inverted caramel custard dessert is often found on Mexican dessert menus. This recipe is low in calories and fat.

Source: Diabetic Living Magazine

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Recipe Summary test

active:
30 mins
total:
5 hrs 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. To caramelize sugar: In 8-inch heavy skillet, cook 1/3 cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low. Cook about 5 minutes or until all of the sugar is melted and golden brown, stirring as needed with wooden spoon.

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  • Immediately divide caramelized sugar among six 6-ounce custard cups; tilt cups to coat bottoms evenly. Allow to cool slightly.

  • Meanwhile, in medium bowl, combine eggs, evaporated milk, 1/3 cup sugar and vanilla.

  • Place custard cups in 13x9x2-inch baking pan. Divide egg mixture among custard cups. Place baking pan on oven rack. Pour hottest tap water available into baking pan around custard cups to a depth of about 1/2 inch.

  • Bake for 35 to 40 minutes or until knife inserted near center of each flan comes out clean. Remove cups from water. Cool on wire rack. Cover and chill for 4 to 24 hours.

  • To unmold, loosen edges of flans with knife, slipping point between flans and side of custard cups. Invert dessert plate over each flan; turn plate and custard cup over together. Remove cups from flans. Spoon any caramelized sugar that remains in cups on top. If desired, serve with fresh fruit.

Nutrition Facts

1 custard cup
202 calories; protein 7g; carbohydrates 28g; fat 7g; saturated fat 3g; cholesterol 123mg; sodium 92mg.

1 1/2 other carbohydrate, 1/2 fat, 1/2 medium-fat protein

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