This is a reduced-fat version of this delicious Spanish origin dessert. I made it this way and my family did not notice the difference with the original fatty version. Good point!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.

  • In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

  • Bake in preheated oven 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.

  • To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

Nutrition Facts

326.6 calories; protein 8.7g 17% DV; carbohydrates 59.5g 19% DV; fat 3.7g 6% DV; cholesterol 60mg 20% DV; sodium 113.8mg 5% DV. Full Nutrition

Reviews (99)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2003
I made this recipe using non-fat sweetened condensed milk and the equivilent of 5 eggs with the fake eggs and my friends loved it! They said they couldn't tell the difference. If you have never melted sugar before be sure not to stir it while it is melting... I learned that the hard way. Read More
(98)

Most helpful critical review

Rating: 1 stars
11/09/2008
I usually do not rate recipes but I was so disappointed in how this turned out. The consistency was anything BUT creamy and after the amount of time put into it that made it even more disappointing. Read More
(5)
118 Ratings
  • 5 star values: 95
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
12/25/2003
I made this recipe using non-fat sweetened condensed milk and the equivilent of 5 eggs with the fake eggs and my friends loved it! They said they couldn't tell the difference. If you have never melted sugar before be sure not to stir it while it is melting... I learned that the hard way. Read More
(98)
Rating: 5 stars
05/11/2007
This is a very easy-to-follow and nearly fool-proof recipe. Do not expect a super creamy rich flan, because this is not. It is certainly a lighter but still yummy flan. I, however, have made an extensive alteration to this recipe that I could post as a new recipe but I find the instructions and basic ingredients from Mogirimi so wonderful that I just decided to post my modifications. My modified flan is orange-flavored and it turned out perfect. To make the flan slightly richer I used 6 whole eggs (you'll get more custard mix this way) and used regular sweetened condense milk. I subsituted 1/4 cup of the water with triple sec (any orange liquer will do) and added 1 tps of grated orange peel. I also added nutmeg to taste. For the sugar, I highly advise you use baker's quality sugar (it melts better). Cooking time will vary depending on what you put your custard in. It may take an hour if the water you added was not boiling and you are cooking in a pie pan (mine took an hour). This orange-flavored version is to die for. I made it for Cinco de Mayo and it disappeared. Enjoy! Read More
(76)
Rating: 5 stars
12/25/2003
Don't use a non stick surface while melting the sugar! Read More
(65)
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Rating: 5 stars
10/09/2003
I made this with regular condensed milk and poured it into 8 ramekins for individual flans. The baking time was shorter. My family LOVED it. I loved how easy it was! Read More
(49)
Rating: 5 stars
02/18/2006
We got back from Puerto Vallarta Mexico six days ago where we thought we had eaten the nicest freshest creamiest Spanish flan ever. This recipe showded up in my weekly AllRecipes newsletter so thought I would give it a try. Wow was this easy and delicious. Wish I could give it 10 stars. So easy to make and my wife was very proud of me!! Read More
(27)
Rating: 5 stars
01/28/2004
This flan is absolutely delicious! My girlfriend is Puerto Rican and loves flan. She always buys the flan that you make from a box so I decided I would TRY to make this recipe. It was SO easy and SO delicious! My girlfriend loved it and I make this AT LEAST twice a week! Thank you for this fabulous recipe; I wouldn't change a thing! Read More
(16)
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Rating: 5 stars
10/09/2003
I love flan but I hate the fat and etc. that comes with the flan. This is an excellent alternative you'd never know that this was lower in fat and cholesterol. I cooked exactly as the recipe reads. It was wonderful. Read More
(15)
Rating: 5 stars
10/09/2003
I have never made flan nor do I really like flan but chose to make this for a girls Mexican dinner party. It was a hit and so easy to make. I had very little leftovers but what was left my husband managed to finish off when I got home. Read More
(15)
Rating: 5 stars
10/09/2003
This was quick and easy. Especially nice because you make it the day before. I used regular condensed milk because that was all I had and it was fantastic! Read More
(13)
Rating: 1 stars
11/09/2008
I usually do not rate recipes but I was so disappointed in how this turned out. The consistency was anything BUT creamy and after the amount of time put into it that made it even more disappointing. Read More
(5)