Individual Anise-Orange Flans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Refrigerate these flans a day ahead; invert onto dessert plates just before serving. Ingredients:
1/2 cup sugar |
1 tablespoon water |
cooking spray |
1/2 teaspoon aniseed |
1 cup 1% low-fat milk |
1 teaspoon grated orange rind |
1 teaspoon vanilla extract |
dash of salt |
3 large eggs |
1 (14-ounce) can fat-free sweetened condensed milk |
Directions:
1. Preheat oven to 350º.
2. Combine sugar and water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 3 minutes), stirring occasionally. Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups.
3. Place aniseed in a clean coffee grinder or blender; process until finely ground. Combine aniseed and remaining ingredients, stirring well with a whisk. Pour into prepared ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350º for 30 minutes or until a knife inserted in the center comes out clean. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 4 hours to overnight.
4. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards.
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