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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted form USA Weekend. Save 50 calories and 6 gram of fat per serving by using fat-free cream cheese. granulated sugar, light cream cheese, eggs, egg whites, evaporated milk, sweetened condensed milk, vanilla extract. cvt Ingredients:
1 cup granulated sugar |
8 ounces light cream cheese (1031), at room temperature |
2 large eggs |
2 egg whites |
12 ounce evaporated milk |
14 ounce sweetened condensed milk |
1 tsp vanilla extract |
Directions:
1. Adjust oven rack to center position and heat oven to 325 degrees.
2. Bring a quart of water to a boil; keep on low heat until ready to use.
3. Bring sugar and 1/4 cup water to simmer in a small, heavy-bottomed saucepan over medium-low heat swirling but not stirring to dissolve sugar. Continue to simmer about 15 minutes, until mixture turns golden brown, and pour mixture into a 9-inch deep-dish pie plate. Set in a roasting pan large enough to accommodate it.
4. Beat cream cheese with a mixer until light and fluffy in a medium bowl or a 1-quart Pyrex measuring cup. Add eggs and egg whites, one at a time, scraping down sides after each addition to avoid lumps. Beat in both milks and vanilla until smooth.
5. Pour batter into the pie plate resting in the roasting pan. Set the pan in the oven. Carefully pour the hot water into the pan so it comes halfway up the sides of the pie plate. Bake until flan is jiggly but set, about 1 hour.
6. Remove from oven, coot to room temperature, and refrigerate until ready to serve (at least 3 hours or overnight). Run a small knife around pie plate perimeter to loosen flan. Invert onto a large, lipped platter. Cut into wedges and serve.
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