Easy Egg Custard Recipe Video

There is nothing that says Cuban dessert like, Flan. It is an egg custard. To trim down the calories I use fat-free condensed milk, fat-free evaporated milk, and regular fat-free milk. I also use egg whites to replace some of the whole eggs. Even with all the changes to the traditional recipe, this still is a decadent, tasty dessert. Just a little guilt-free!

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
TasteMethod
VegetarianMain Ingredient

Ingredients

 Raw sugar1 1⁄2 Cup (24 tbs) (Natural)
 Water1⁄4 Cup (4 tbs)
 Fat free sweetened condensed milk14 Ounce (1 Can)
 Fat free evaporated milk12 Ounce (1 Can)
 Skim milk1 Cup (16 tbs)
 Egg whites4
 Eggs4 Large
 Vanilla extract2 Tablespoon
 Nutmeg1⁄2 Teaspoon
 Cinnamon1⁄2 Teaspoon
 Salt1 Pinch

Nutrition Facts

Serving size

Calories 515 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.5%

Saturated Fat 1.2 g5.9%

Trans Fat 0 g

Cholesterol 150.1 mg

Sodium 278.7 mg11.6%

Total Carbohydrates 100 g33.2%

Dietary Fiber 0.31 g1.2%

Sugars 99.1 g

Protein 17 g33.3%

Vitamin A 10.7% Vitamin C 0.69%

Calcium 39.9% Iron 3.9%

*Based on a 2000 Calorie diet

Directions

Preheat oven 350 degrees

In a small sauce pan heat the sugar and the water over medium-high heat, without stirring until sugar starts to melt. Reduce the heat to medium and swirl the sauce pan to cover the bottom evenly. Continue to heat the sugar until it caramelizes (it will turn a dark golden brown).

Remove from heat and immediately divide the caramelized sugar among 8 ramekins, rotating each to coat the bottom and the sides. Be careful not to touch the hot caramel. Let the caramel cool and harden.

In a large bowl combine the condensed milk, evaporated milk, skim milk, egg whites, eggs, vanilla extract, nutmeg, cinnamon, and pinch of salt. Spoon into the ramekins. Set the filled ramekins in a deep baking dish. Pour hot water around them so that the water rises two two-thirds up the sides of the ramekins.

Bake for 45-55 minutes or until the custard is set, (the centers of the Flan will be firm to the touch). Transfer to a rack and allow to cool. Refrigerate for at least 4 hours or overnight.

To un-mold, run a sharp knife very carefully around the edge of each ramekin. Place a dessert plate on top of each ramekin, flip it over and tap gently until the flan is loose. Spoon any caramel left in the ramekin around the custard.

This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.

Editors Review

Making egg custard is no child's play. However, with this recipe, you can easily cook up a quick, rich, velvety custard at home. Juan Montalvo prepares this Cuban flan and trims down the fat by replacing whole eggs with egg whites. So, if you conscious of hogging in to calories, this low-calorie, no-fail recipe will safely bail you out.

Comments

Anonymous

Anonymous says :

That seems to be an easy egg custard! But how healthy is it as you are using egg yolks too?
Posted on: 25 January 2010 - 12:45am
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