Lemon Flan



1 1/2 cups sugar
1 cup skim milk
3/4 cup egg substitute or 6 egg whites
2 teaspoons vanilla extract
2 teaspoons grated, fresh lemon zest
1/2 teaspoon ground cinnamon

Cooking Instructions

1. Preheat the oven to 350°F. Bring 1 quart of water to a boil.

2. Place the sugar in a heavy saucepan with 1/4 cup water. Cover the pan and cook over high heat for 2 minutes. Uncover the pan, reduce the heat to medium, and continue cooking the sugar for 5 minutes, or until caramelized (a dark golden brown). Do not stir.

3. Pour the caramel into the ramekins, rotating each to coat the bottom and sides with molten sugar. Take care not to burn yourself. (It's a good idea to wear oven mitts to protect your hands and arms. Caramel gives a terrible burn.) Breathe a sigh of relief, the hard part is over. Let the caramel cool until hard.

4. In a mixing bowl, whisk together the condensed milk, skim milk, eggs, egg substitute, vanilla, lemon, cinnamon and salt. Ladle this mixture into the ramekins. Set the ramekins in a roasting pan and pour 1/2-inch boiling water around them. Place the flans in the oven. Bake until set, 30 to 40 minutes. (To test for doneness, tap the side of one of the ramekins. The mixture should jiggle, not ripple.) Transfer the flans to a rack to cool, then refrigerate for at least 4 hours, preferably overnight.

5. To unmold, run the tip of a paring knife around the inside edge of each flan. Place a plate over the ramekin, invert, and shake until the flan slips loose. Spoon any caramel left in the ramekin around the flan.

Serving Size: 1 ramekin of flan

Nutrition Information

Number of Servings: 6
12 g
Total Carbohydrate
67 g
Dietary Fiber
0 g
Soluble Fiber
0 g
66 g
Total Fat
2 g
Saturated Fat
0 g
Monounsaturated Fat
0 g
76 mg
Percent Calories from Protein
15 %
Percent Calories from Carbohydrate
79 %
Percent Calories from Fat
5 %
249 mg
190 mg
1 mg