I want to share an amazingly easy, flan-tastic recipe (Get it? Flan-tastic!). I love treating myself to flan at my favorite Mexican restaurant every now and then. I never knew it could be easy to make at home. Even better? It's chocolate flan! Yum! Here's all there is to it:
1 c. egg substitute
2 c. water
3 Tbsp. carob powder
1 14-oz. non-fat sweetened condensed milk can
Preheat oven to 350. Whisk egg substitute, carob powder, milk, and water until combined well. Pour mixture into a quart-size baking dish. Fill a larger baking dish with about an inch of water and place the quart-sized dish in it.
Bake for about 35 minutes (until custard firms and does not "jiggle" or when a toothpick in the center comes out clean). Refrigerate for about three to four hours before serving.
Calories: 320 per 9-oz. serving (Serves 4)
A restaurant-sized portion of traditional caramel flan has about 610 calories. That means a savings of 290 calories. A sweet treat at home for around half the calories!
I think it’s fantastic to save some calories,but I’m doubting about eating sweat,I ‘m trying to live healthy.
I opt for a standard egg custard made with real egg and real cocoa, neither of which is bad for you, and using Splenda as a sweetener. (Cocoa powder is only about 20 calories per Tbsp)
I use:
3 eggs
1 can non-fat evaporated milk
1c half-and-half
4 Tbsp cocoa powder dissolved in 1/4 cup boiling water
1/2 cup Splenda crystals
Makes 6 custard cups at about half the calories of above. Not even bad for a low-carb diet! Standard technique – put cups in a pan of 1″ boiling water in a 300 degree oven for about 45-50 minutes until done.