Low-fat Flan

Low-fat Flan

A classic Spanish dessert takes on a citrus twist in this elegant version. 8 servings

Prep Time



Total Time






cup sugar
1 3/4
cups fat-free (skim) milk
cup fat-free egg product, thawed
teaspoon salt
teaspoon vanilla
teaspoon grated orange peel
cup raspberries, blackberries, blueberries or sliced strawberries
  1. Heat oven to 325°F. In 10-inch nonstick skillet, heat 1/2 cup of the sugar over medium heat 7 to 10 minutes, stirring frequently, until sugar has melted and turned a light caramel color. Immediately pour mixture into 8-inch round cake pan (CAUTION: mixture will be very hot); rotate to coat bottom of pan. Place on cooling rack.
  2. In large bowl, mix milk, egg product, remaining 1/2 cup sugar, salt, vanilla and orange peel until well blended. Pour custard mixture into sugar-coated pan; place in 13x9-inch pan. Pour very hot water into outside pan to within 1/2 inch of top of round cake pan.
  3. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Remove custard pan from pan of water. Cover; refrigerate 3 hours or overnight until thoroughly chilled. To unmold, run knife around edge of custard to loosen; invert onto serving platter. Garnish with berries.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 150mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 1g,
    • Sugars 29g),
  • Protein 5g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.