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Old 10-17-2000, 01:58 AM   #1  
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Join Date: Aug 1999
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Default Flan recipes

* Exported from MasterCook *

Vanilla-Caramel Flan

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Baked Dec '96

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
1 tablespoon water
Cooking spray
1/2 cup sugar
2 large eggs
2 large egg whites
1 1/2 cups 2% low-fat milk
1 cup evaporated skim milk
1 (6-inch) vanilla bean -- split lengthwise
1 tablespoon vanilla extract
Mint sprigs (optional)

Preheat oven to 325.

Combine 1/3 cup sugar and water in a small heavy saucepan over medium-high heat; cook 5 minutes or until golden, stirring occasionally. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of cups; set aside.

Combine 1/2 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk. Add milks; stir until smooth. Scrape seeds from vanilla bean; stir seeds into milk mixture, reserving bean for another use. Divide mixture evenly among prepared cups. Place cups in a 13 9-inch baking dish; add hot water to a depth of 1 inch. Bake at 325 for 1 hour or until knife inserted in center comes out clean. Remove cups from pan; let cool completely on a wire rack. Cover and chill at least 3 hours.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert custards onto plates. Drizzle any remaining syrup over custards. Garnish with mint sprigs, if desired.

"Cooking Light, December 1996, p.124"
"Cooking Light"
T(Baking Time):

- - - - - - - - - - - - - - - - - - -

Per serving: 205 Calories (kcal); 3g Total Fat; (12% calories from fat); 8g Protein; 36g Carbohydrate; 68mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates

NOTES : Make up to two days ahead, and invert onto serving plates just before serving.
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Old 10-17-2000, 02:02 AM   #2  
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Join Date: Aug 1999
Posts: 154


* Exported from MasterCook *

Central Market Cafe Flan - 3 Points

Recipe By :Lighter Side of Tex-Mex*
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups fat-free milk
3/4 cup refrigerated or frozen egg product -- thawed
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon instant coffee crystals
1 teaspoon vanilla
2 tablespoons coffee-flavor liqueur -- optional
fat-free frozen dessert topping -- thawed

COMBINE milk, egg product, sugar, salt, instant coffee crystals, and
vanilla in a medium mixing bowl.

PLACE four 6-ounce custard cups in a 13x9x2-inch baking pan on an oven
rack. Pour egg mixture into custard cups. Pour enough hot water into
baking pan around the custard cups to reach halfway up the sides.

BAKE in a 325 degree oven 45 to 50 minutes or till a knife inserted near
the center comes out clean. Immediately remove custard cups from hot
water. Cool on a wire rack. Cover and chill for 4 to 24 hours.

TO SERVE, invert flans onto individual serving dishes, if desired.
Drizzle flan with coffee-flavor liqueur, if desired. Serve with fat-free
frozen dessert topping. Makes 4 servings.

Nutritional facts per serving; 132 Cal, 2g Total Fat(0g Sat Fat), 2mg
Choles, 200mg Sod, 19g Carbo, 0g Fiber, 9g Pro. Food exchanges: 1/2 milk,
1 starch, 1 meat.

*From the Lighter Side of Tex-Mex, a popular Central Market Cooking School
class at Austin's Central Market(Austin, Texas).

MC Formatted by Sue B 8-1-98 and submitted to the WW forum.

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