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Thread: Flan recipe, anyone?

  1. #1

    Default Flan recipe, anyone?

    I just love flan. Does anyone have a good low-point version of this recipe?
    SW: 224 lbs
    CW: 162 lbs
    GW: 145 lbs

    Goodbye 220's...210's...200's...190's...180's...170's...

  2. #2

    Default Re: Flan recipe, anyone?

    My Flan Recipe...

    1 can Eagle Brand sweetened condensed milk (not evap)
    3 eggs (whole)
    3 egg yolks
    2 oz cream cheese
    14 oz 2% milk
    1 1/2 teasp vanilla

    Carmelize 3/4 cup sugar in skillet until well browned. Pour into 10inch pie plate (go for a deep one) and coat sides with syrup

    Place all the above ingredients into a blender and process for 7 minutes.
    Pour into sugar coated pie plate. Place pie plate into a water bath (a water bath is a larger pan of hot water that will hold your pie plate. You will need water to reach about 1/2 inch up the outerside of the pie plate) Bake at 350 degrees for approx 50-60 minutes or until knife comes out clean with tested in the center of flan.

    This is 12 servings at 5pts each... calories per serving 207, fat 7g, fiber 0

    You can make this more points friendly by doing the following:
    Use 1% milk
    Use reduced fat cream cheese
    Use Fat Free Sweetened Condensed Milk

    The texture becomes somewhat more firm but the flavor is still very good. I think it's then 3 points per serving but haven't run the numbers in awhile...I'll have to go take a peek again..
    Be your own best friend every day.

  3. #3

    Default Re: Flan recipe, anyone?

    Dulche De Leche Flan

    1 (14-ounce) can fat-free sweetened condensed milk
    1/2 cup sugar
    1/4 cup water
    Cooking spray
    2 cups 2% reduced-fat milk
    3 large eggs
    2 large egg whites
    1/2 teaspoon vanilla extract

    1. Preheat oven to 425.

    2. Pour condensed milk into a 1-quart baking dish; cover and place in bottom of a broiler pan. Add hot water to pan to a depth of 1 inch. Bake at 425 45 minutes or until milk is thick and caramel colored. Remove dish from pan; uncover and cool to room temperature.

    3. Reduce oven temperature to 325.

    4. Combine sugar and 1/4 cup water in a small, heavy saucepan, and cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 5 minutes or until golden, stirring constantly. Immediately pour into a 9-inch round cake pan coated with cooking spray, tipping quickly until caramelized sugar coats bottom of pan.

    5. Spoon condensed milk into a large bowl. Add 2% milk, eggs, egg whites, and vanilla extract; stir with a whisk until well blended. Strain the milk mixture through a fine sieve into prepared pan, and discard solids.

    6. Place cake pan in bottom of broiler pan; add hot water to pan to a depth of 1 inch. Bake at 325 40 minutes or until a knife inserted in the center comes out clean. Remove from oven, and cool the flan to room temperature in water bath. Remove cake pan from water bath, and cover and chill at least 3 hours or overnight. Loosen edges of flan with a knife or rubber spatula. Place a plate, upside down, on top of cake pan; invert flan onto plate. Drizzle any remaining caramelized syrup over flan.

    7. Serving size: 1 wedge.

    8. Calories 250 (12% from fat); Fat 3.2g (sat 1.3g, mono 1.1g, poly 0.3g); Protein 9.6g; Carb 45.7g; Fiber 0g; Chol 88mg; Iron 0.3mg; Sodium 120mg; Calc 223mg

    Servings: 8

    Notes: Flan is delicate Spanish custard baked in a caramel-coated dish. Dulce de leche is sweetened milk that's cooked down to a thick paste. Cooling the flan in a water bath helps it reach room temperature gradually, which reduces the chances of shrinking and cracking.

    Source: Cooking Light Magazine, June 2003, page 132

    Latte Flan

    3/4 cup sugar, divided
    1/4 cup water
    Cooking spray
    3 cups 2% reduced-fat milk
    2 tablespoons instant espresso or 1/4 cup instant
    coffee granules
    3 tablespoons Kahlua (coffee-flavored liqueur)
    2 large eggs
    2 large egg whites
    1. Preheat oven to 350 degrees.
    2. Combine 1/2 cup sugar and water in a small, heavy saucepan, and cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 10 minutes or until golden; stir constantly. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups.
    3. Combine milk and espresso in a medium saucepan over medium heat; cook 5 minutes or until espresso dissolves (do not boil). Remove from heat; stir in 1/4 cup sugar and Kahlua.
    4. Combine eggs and egg whites in a large bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly. Divide mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours.
    5. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert custards onto plates. Drizzle any remaining caramelized syrup over custards. Yield: 6 servings.

    Notes: CALORIES 210 (18% from fat); FAT 4.2g (sat 2g, mono 1.4g, poly 0.3g); PROTEIN 7.6g; CARB 36g; FIBER 0g; CHOL 83mg; IRON 0.4mg; SODIUM 102mg; CALC 161mg

    Cooking Light Magazine: July/Aug 99 - page 111.

    Chocolate Orange Flan

    1/2 cup sugar
    Cooking spray
    1 1/4 cups 1% low-fat milk
    2 tablespoons Dutch process cocoa
    2 tablespoons dark rum
    1 teaspoon grated orange rind
    2 large egg yolks
    1 large egg white
    1 (14-ounce) can fat-free sweetened condensed milk

    1. Preheat oven to 300.
    2. Place sugar in a medium, heavy skillet over medium heat; cook until sugar dissolves. Continue cooking an additional 1 1/2 minutes or until golden. Immediately pour into a 9-inch quiche dish coated with cooking spray, tipping quickly until caramelized sugar coats bottom of dish.
    3. Combine 1% milk and remaining ingredients in a food processor, and process mixture until smooth. Pour milk mixture over caramelized syrup in dish. Place dish in a shallow roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 300 for 1 hour or until a knife inserted in center of flan comes out clean. Remove dish from roasting pan, and cool 30 minutes on a wire rack. Cover flan, and chill at least 3 hours. Place a plate upside down on top of dish, and invert flan onto plate. Drizzle any remaining caramelized syrup over the flan.
    Cooking Light, July/August 98, p.170
    Servings: 9
    Per Serving (excluding unknown items): 207 Calories; 2g Fat (7.4% calories from fat); 6g Protein; 41g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates.
    Success is the sum of small efforts repeated day in and day out.

    Barb A

  4. #4

    Default Re: Flan recipe, anyone?

    One "recipe" that I have used is Jello pudding's Flan. It is quick, easy, yummy, inexpensive, and only 2 pts. per serving. Of course, the recipes that were listed here sound delightful!
    The chocolate orange flan sounds heavenly as do all the others!

    Deedee
    Deedee


    "Do or do not. There is no try." (Yoda)

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