Directions:
- Preheat oven to 325°F.
- In a small heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Pour caramel into a 1 1/2-quart soufflé dish, tilting dish to coat bottom and some of side with caramel.
- In a large bowl whisk together eggs, condensed milk, skim milk, and vanilla until smooth. Pour mixture through a fine sieve into soufflé dish. Put dish in a baking pan and add enough hot water to pan to reach halfway up side of dish. Bake flan in middle of oven 1 1/4 hours, or until just set but still trembles slightly. (Flan will set as it cools.) Remove flan from pan and cool in dish on a rack. Chill flan, covered, until cold, at least 4 hours and up to 1 day.
- Dip dish in a baking pan of hot water 3 seconds. Run a thin knife around edge of dish and invert flan onto plate.
- Each serving about 311 calories and 2.6 grams fat (7% calories from fat). Nutritional analysis provided by Gourmet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.5 Kcal (429 kJ) | ||
| Calories from fat | 22.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 4% | |
|---|---|---|---|
| Cholesterol | 94.24mg | 31% | |
| Sodium | 68.2mg | 3% | |
| Potassium | 140.41mg | 3% | |
| Total Carbs | 13.62g | 5% | |
| Sugars | 13.17g | 53% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 141.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 94.22 Kcal (394 kJ) | ||
| Calories from fat | 20.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 4% | |
|---|---|---|---|
| Cholesterol | 86.62mg | 31% | |
| Sodium | 62.69mg | 3% | |
| Potassium | 129.06mg | 3% | |
| Total Carbs | 12.52g | 5% | |
| Sugars | 12.1g | 53% | |
| Protein | 4.69g | 10% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 129.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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