This inverted caramel custard dessert is often found on Mexican dessert menus.
This recipe is low in calories and fat.
Once sugar starts to melt, reduce heat to low.
Immediately divide caramelized sugar among six 6-ounce custard cups; tilt cups to coat bottoms evenly.
Allow to cool slightly.
Meanwhile, in medium bowl, combine eggs, evaporated milk, 1/3 cup sugar and vanilla.
Place custard cups in 13x9x2-inch baking pan.
Divide egg mixture among custard cups.
Place baking pan on oven rack.
Pour hottest tap water available into baking pan around custard cups to a depth of about 1/2 inch.
Bake for 35 to 40 minutes or until knife inserted near center of each flan comes out clean.
Remove cups from water.
Cool on wire rack.
Cover and chill for 4 to 24 hours.
To unmold, loosen edges of flans with knife, slipping point between flans and side of custard cups.
Invert dessert plate over each flan; turn plate and custard cup over together.
Remove cups from flans.
Spoon any caramelized sugar that remains in cups on top.
If desired, serve with fresh fruit.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
