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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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Ingredients:
1 1/4 cups 1% milk |
1 vanilla bean, split lengthwise |
1/4 cup sugar |
1 large egg |
1 large egg yolk |
1/4 cup nonfat sweetened condensed milk |
Directions:
1. Preheat oven to 350°F.
2. Heat 1% milk with vanilla bean halves in a small saucepan over moderate heat until hot. Remove from heat, cover, then steep 20 minutes.
3. Cook sugar in a 6-inch nonstick skillet over moderately low heat, swirling skillet to help sugar melt evenly, until melted and pale golden. Continue to cook, swirling skillet, until deep caramel, 1 to 2 minutes. Immediately pour into custard cups, tilting cups to coat bottom. Let caramel cool.
4. Whisk together whole egg, yolk, condensed milk, and a pinch of salt until smooth. Discard vanilla bean pod from steeped milk and gradually whisk milk into egg mixture.
5. Divide custard among cups and bake in a water bath, loosely covered with a sheet of foil, in middle of oven until custard is set but still trembles slightly, 35 to 40 minutes.
6. Remove cups from water bath and cool on a rack. Chill, uncovered, at least 2 hours. Unmold flans by running a knife around edges to loosen and inverting onto plates.
7. Cooks' note: · Flans can be made 1 day ahead and kept chilled in custard cups, uncovered.
8. Each serving about 169 calories and 3 grams fat. Nutritional analysis provided by Gourmet
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