Light Flan with Caramel Sauce Recipe

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A light dessert typically served with Mexican cuisine.
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Update Servings
  • 12 sugar, divided
  • 2 fat free milk (or lactose free milk)
  • 2 large eggs
  • 1 vanilla
  • nutmeg (optional)
Container: 4 flan baking dishes (8 oz. flan baking dishes will make a thinner flan, while 6 oz. baking dishes will add depth) 9
  • Preheat oven to 325º F.
  • Spray flan baking dishes with vegetable cooking spray. In a heavy sauce pan over medium heat, add 8 tablespoons of sugar. Stir constantly until sugar dissolves and becomes clear. Continue cooking and stirring until sugar turns a light golden brown. Immediately pour sugar mixture into flan dishes, dividing mixture evenly. Tilt baking dishes immediately, coating the bottom of the baking dishes with the liquified sugar.
  • In a medium bowl, whisk milk, eggs, 4 tablespoons of sugar, vanilla, and nutmeg together until smooth. Divide mixture evenly between the baking dishes. Place the filled baking dishes into the 9"x13" pan. Pour hot water into pan to approximately 1" below the top of the flan baking dishes.
  • Bake 45 minutes or until a knife inserted into the center of the custard comes out clean.
  • Remove flan baking dishes from hot water bath and cool on a wire rack.
  • When cooled, chill for 2 hours before serving.
  • To serve, run a knife around the outside edge of the flan and invert the individual flans onto dessert plates.

    Tip: If the flan does not remove easily, dip the flan dish in hot water for a few seconds before inverting onto a serving dish.

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