Low-Fat Flan



  • 2/3 cup sugar
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 1/4 cups 1% low-fat milk
  • 1 cup fat-free egg substitute
  • 1 1/4 teaspoons vanilla extract
  • 1/8 teaspoon salt


  1. Preheat oven to 325°.
  2. To create the caramel, place sugar in a saucepan over medium heat; stir sugar constantly until it dissolves, cook for about five minutes or until sugar turns golden brown. Do not overcook. Once the caramel is cooked, place in a 9-inch cake pan, tilt to coat the bottom of the pan.
  3. In a medium bowl, combine the sweetened condensed milk, low-fat milk, egg substitute, vanilla and salt; mix with electric mixer until mixture is smooth.
  4. Pour custard mixture over caramel and place pan in a water bath.
  5. Place the cake pan into a large shallow baking pan. Fill baking pan with 1 inch of hot water to create a water bath.
  6. Bake at 325 degrees for 35-40 minutes or until set.
  7. Remove cake pan from water bath and let cool. Once cool, refrigerate for at least 2 hours.
  8. To serve, place a large plate on top of the cake pan and then turn upside down to invert. Serve.

Nutritional Information:

  • Calories 237
  • Fat 0.4 g
  • Protein 8 g
  • Carbohydrate 49.6 g
  • Cholesterol 8 mg
  • Iron 0.6 mg
  • Sodium 150 mg
  • Fiber 0 g
  • Calcium 183 mg