Low Fat Classic Caramel Flan
Indulge in the creamy decadence of this *Low Fat Classic Caramel Flan*, a guilt-free twist on the beloved dessert! Made with fat-free evaporated and sweetened condensed milk, this silky flan delivers all the rich, velvety texture you love while cutting down on fat. The secret lies in its golden caramel layer, crafted from simply caramelized sugar, which melts into a luscious sauce as the flan sets. Perfectly baked in a gentle water bath for an irresistibly smooth finish, this elegant dessert is surprisingly simple to prepare. Whether you're hosting a dinner party or treating yourself to something sweet, this healthier flan is guaranteed to impress without compromising on flavor.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 360 milliliters fat-free evaporated milk
- 300 milliliters fat-free sweetened condensed milk
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 60 milliliters water
Instructions
Preheat your oven to 350°F (175°C).
In a small, heavy saucepan over medium heat, combine 100 grams of the granulated sugar with the 60 milliliters of water.
Cook while stirring gently until the sugar dissolves completely, then let it cook without stirring until the syrup gains a deep amber color, about 10 minutes.
Quickly pour the caramel into a 9-inch round baking dish, tilting to evenly coat the bottom. Set it aside to cool and harden.
In a large mixing bowl, whisk together the fat-free evaporated milk, fat-free sweetened condensed milk, and the remaining 100 grams of sugar.
Add in the eggs and vanilla extract, whisking until well combined and smooth.
Pour the milk and egg mixture over the hardened caramel in the baking dish.
Place the baking dish inside a larger roasting pan. Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish to create a water bath.
Bake in the preheated oven for 60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the baking dish from the water bath and let it cool at room temperature for about 1 hour.
Refrigerate the flan for at least 4 hours or overnight to allow it to fully set.
To serve, run a thin knife around the edges of the flan, and invert it onto a serving dish. The caramel will flow over the top, creating a delicious sauce.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 463.3 g | 168% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 460.3 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 2052 mg | 158% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1489 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
